Eggplant zaalouk from The Food of Morocco (page 93) by Paula Wolfert

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Salad refrigerates overnight.

  • metacritic on January 12, 2026

    Among the best eggplant recipes I know. Grilled the eggplant directly over wood and cooked with canned tomatoes. Even better with fresh tomatoes but that's only possible in the summer in these parts.

  • mpo on February 16, 2025

    Kind of a related note but I did not make this dish but I did make NYT version. Looked very similar. If you like this recipe, you may want to try that one too to compare. I will be trying this one myself!

  • nutrica6 on September 25, 2023

    So good! It has more tomato and less creamy flavor than babaganoush. I like the acidity and spice. I could eat this with bread, crackers, or on couscous.

  • raybun on June 22, 2017

    This tastes wonderful! I made it for a picnic with the seedy crackers (from Dinner by Melissa Clark).

  • KarinaFrancis on February 08, 2014

    Delicious! I was a bit nervous serving this up to a confirmed eggplant hater, but it was eaten enthusiastically. I added a teaspoon of red wine vinegar along with the lemon juice which worked. It really needs the night in the fridge to bond the flavour, don't skip this step

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.