Zaalouk with Coconut Oil

Lunch, Dinner


  • 1 large eggplant (1 pound)
  • 3 tomatoes peeled and diced (1 pound)
  • 1/4 cup of chopped parsley
  • 1/4 cup of chopped cilantro
  • 1 teaspoon of vinegar
  • 1 – 2 tablespoons of coconut oil
  • 1 teaspoon of crushed garlic
  • 1 teaspoon of paprika
  • 1 teaspoon of cumin
  • 1/2 teaspoon of salt (to taste)
  • 1/4 teaspoon of pepper (to taste)


  • Peel and dice the eggplant. You can either peel all the eggplant skin of leave half of it, depending on your taste.
  • Boil the eggplant cubes in salted water for 20 – 30 minutes.
  • Drain the eggplant cubes from the water and press them with a spoon until all excess water is released.
  • On  medium heat, add the tomatoes, eggplant, coconut oil, garlic and spices to your pan and cook them for 30 minutes.
  • Crush the eggplant and tomatoes with a wooden spoon while they are cooking until you end up with a puree.
  • In the last 5 minutes, add the vinegar to the eggplant and tomatoes puree.
  • Zaalouk is served either hot or cold.  It can be eaten plain or with cauliflower rice, other steamed vegetables, grass-fed beef, etc.

(Recipe via Jennifer J.)