Zaalouk (eggplant tomato spread)


Zaalouk (eggplant tomato spread)

Part of Ep. 2003 The Artful Gardener: The Legacy of Jan Wos

Credit: Jan Wos


large eggplant peeled and chopped
4 large tomatoes peeled, seeded and chopped
garlic ( to your liking)
1/3 cup fresh cilantro & parsley mixed and chopped
1Tbs paprika
1Tbs cumin
salt ( to your liking )
1/8 tsp cayenne ( optional)
1/4 cup oil
1/3 cup water
fresh lemon wedges (optional)


Mix all ingredients in a medium sauce pan, cover and simmer on medium heat ( 30 min ) stir frequently so to prevent the bottom from burning.  Use a potato masher or fork to blend everything into a thick paste. Continue simmering uncovered for about 10 minutes or until the Zaalouk can be stirred into a heap in the center of the pan.

The juice from 1 or 2 wedges of lemon adds a nice tangy nuance.  Serve warm or cold with crusty or toasted bread as an appetizer or accompaniment to soup.


Funding for The Wisconsin Gardener is provided, in part, by The Wisconsin Master Gardener Association.


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