This is Morocco’s small-plates philosophy: dips and salads that somehow become dinner. Zaalouk is cooked until eggplant collapses into a smoky, jammy mash; taktouka is peppers and tomatoes simmered until sweet and thick. Both finish with olive oil and chopped herbs, then meet soft eggs dusted in cumin and salt for protein and comfort. Add toasted bread and you have a complete meal built from side dishes. It’s generous, shareable, and exactly how many Moroccan evenings begin. Serve warm with bread and mint tea nearby, always
| 2 eggplants, diced | |
| 3 tomatoes, grated | |
| 3 cloves garlic, minced | |
| 1 tsp cumin, 1 tsp paprika, salt | |
| 3 tbsp olive oil | |
| 4 roasted peppers, peeled and chopped | |
| 2 tbsp parsley/cilantro, finely chopped | |
| 4 eggs | |
| Bread for serving |
Zaalouk and taktouka turn eggplant, peppers, and tomatoes into two warm, jammy salads. Add cumin-dusted eggs and toasted bread and you have a Moroccan mezze bowl that eats like a
| 1. | Cook diced eggplant with a splash of water, covered, until collapsing-soft (15–20 min). |
| 2. | Add tomatoes, garlic, olive oil, cumin, paprika, and salt; simmer until thick and glossy, mashing as you go. |
| 3. | For taktouka: simmer chopped peppers with a spoon of tomato base + a little oil + garlic until jammy (about 10 min). |
| 4. | Soft-boil eggs 7 minutes; peel and halve; dust with cumin + salt. |
| 5. | Serve both salads warm with eggs and toasted bread. |
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