Some Moroccan cooks will only partially peel the eggplants, which allows for a more colorful salad.

And instead of cooking raw eggplant directly with the tomatoes, some cooks will boil or steam the eggplants before adding them to the pot. Others will roast them.

How to Roast Eggplants

Making zaalouk with roasted eggplant has become my favorite cooking method for this dish. Not only do I love the layer of smoky flavor, but it simplifies the cooking process.

Anything that helps me be more efficient in the kitchen is a good thing!

I cut the eggplants in half lengthwise, then roast the eggplants skin-side-up under the broiler while prepping and cooking the tomatoes.

Sometimes I insert whole peeled cloves of peeled garlic into an incision in the eggplants’ flesh so it can roast along with the eggplants. If you like roasted garlic, give it a try!

When done — the eggplants’ skin will be charred to the point of cracking or crumbling a bit and the flesh will feel very soft — I can easily scoop the flesh from the skin and add it to the tomatoes, which by then have reduced to a sauce in the pan.

You can certainly roast whole eggplants over an open fire or on a grill, or roast whole eggplants in the oven with both the bottom and top heating elements on, but these methods require more time and attention to turn the eggplants for even charring on all sides.

Serving Zaalouk

Zaalouk is a popular accompaniment to Moroccan main dishes of all kinds. You can garnish it with fresh cilantro, chili peppers, a little olive oil, or even harissa on the side.