Zaalouk Chaud

Zaalouk is Morocco's most beloved cooked vegetable salad, traditionally served at room temperature, but this warm stir-fried version captures the vibrant spice-market aromas of Marrakech street cooking. Made in minutes in a single pan, it is served as a mezze alongside khobz bread and is an essential companion to any Moroccan spread.

Serves: 4

Ingredients

• 2 large aubergines (about 700g / 1.5 lb), peeled and cut into 2cm (3/4 in) cubes
• 4 ripe tomatoes (about 500g / 1 lb), roughly grated or finely diced
• 4 cloves garlic, minced
• 4 tbsp (60ml) olive oil
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• Juice of 1/2 lemon (about 15ml)
• Large handful fresh coriander, chopped
• Large handful fresh flat-leaf parsley, chopped

Instructions

1. Heat 3 tbsp of the olive oil in a large wok or wide frying pan over high heat. Add the aubergine cubes and stir-fry for 8–10 minutes, tossing frequently, until deeply golden and tender. Remove and set aside.
2. Add the remaining oil to the pan. Add the garlic and stir-fry for 30 seconds until fragrant.
3. Add the grated tomatoes, cumin, paprika, coriander and cayenne. Cook on medium-high heat, stirring often, for 6–8 minutes until the tomato thickens and reduces to a rich sauce.
4. Return the aubergine to the pan and stir-fry together for 3–4 minutes, pressing gently with the back of a spoon to partially break down the aubergine.
5. Season with salt and a squeeze of lemon juice. Remove from heat and stir through the fresh coriander and parsley.
6. Serve warm or at room temperature with crusty Moroccan bread.

Cook's Notes: For a smoky depth, cook the aubergine directly over an open flame for a few minutes before cubing. Do not crowd the pan during stir-frying — work in batches if needed to achieve proper caramelisation rather than steaming.