Moroccan · beginner
Moroccan Zaalouk Stewed Eggplant And Chickpea Tagine
A comforting vegetarian skillet featuring roasted smoky eggplant partially mashed into garlic tomatoes, chickpeas, and spices.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Toss cubed eggplant with one tablespoon olive oil and a pinch of salt, then roast on a baking sheet at 400 Fahrenheit for 20 minutes until tender.
- 02
Heat remaining two tablespoons olive oil in a wide skillet over medium heat and add minced garlic, cumin, paprika, and chili powder, cooking for 1 minute.
- 03
Stir in crushed tomatoes and drained chickpeas, simmering for 5 minutes.
- 04
Add roasted eggplant to the skillet and gently mash about half of the eggplant pieces with a fork to thicken the sauce.
- 05
Cover skillet, reduce heat to low, and simmer for 10 minutes allowing flavors to integrate.
- 06
Stir in lemon juice and half of the fresh parsley, adjusting salt to taste.
- 07
Transfer to bowls and sprinkle remaining chopped parsley over top before serving hot.
A LITTLE KITCHEN KNOW-HOW
Zaalouk Smashing
Partially mashing cooked eggplant into a spiced tomato base creates a velvety, thick textured ragout traditional to Moroccan home kitchens.
Notes from the kitchen
- Roasting eggplant beforehand prevents excess oil absorption and enhances natural caramelization.
- Serve hot alongside warm flatbread for scooping up the textured ragout.
- Original home-cooking adaptation inspired by Moroccan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
