Moroccan Zaalouk Crostini with Preserved Lemon

Name: Moroccan Zaalouk Crostini with Preserved Lemon
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: Moroccan
Ingredients: 2 medium (about 1½ lb total) (680 g) globe eggplants, halved lengthwise, flesh scored in a crosshatch pattern; 3 tablespoons (45 ml) extra-virgin olive oil, for brushing the eggplant and cooking; 1½ lb (680 g) ripe tomatoes, cored and cut into ½-inch dice, juices kept (or one 28-oz/800 g can whole tomatoes, drained and chopped); 4 cloves (15 g) garlic, finely minced; 1½ teaspoons (3 g) ground cumin; 1½ teaspoons (4 g) sweet paprika; ¼ teaspoon (½ g) cayenne pepper or harissa powder (optional); ½ lemon (about 1 oz) (30 g) preserved lemon, rinsed, pulp discarded, rind finely diced (reserve a little for garnish); ¼ cup (12 g) fresh cilantro, finely chopped; 1 tablespoon (15 ml) fresh lemon juice, freshly squeezed; ½ teaspoon (3 g) fine sea salt, plus more to taste (preserved lemon is salty); 1 baguette (about 12 oz) (340 g) slim baguette, sliced on a slight diagonal into ½-inch (1.25 cm) slices, about 32; 3 tablespoons (45 ml) extra-virgin olive oil, for brushing the bread; 2 tablespoons (5 g) fresh cilantro leaves, small leaves and tender stems, roughly chopped; ½ teaspoon (1 g) smoked or sweet paprika, for dusting (optional)

From the MyKitchenBank Kitchen

Smoky roasted eggplant and tomato spread, simmered down with garlic, cumin, paprika and bright preserved lemon, piled onto crisp olive oil-brushed baguette toasts and finished with fresh cilantro.

Prep: 25 min
Cook: 1 hr
Wait: 20 min
Total: 1 hr 45 min
Makes: About 32 crostini (8 servings of 4) plus a little extra spread

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Ingredients

8 servings

For the zaalouk
2 medium (about 1½ lb total) (680 g) globe eggplants, halved lengthwise, flesh scored in a crosshatch pattern
3 tablespoons (45 ml) extra-virgin olive oil, for brushing the eggplant and cooking
1½ lb (680 g) ripe tomatoes, cored and cut into ½-inch dice, juices kept (or one 28-oz/800 g can whole tomatoes, drained and chopped)
4 cloves (15 g) garlic, finely minced
1½ teaspoons (3 g) ground cumin
1½ teaspoons (4 g) sweet paprika
¼ teaspoon (0.5 g) cayenne pepper or harissa powder (optional)
½ lemon (about 1 oz) (30 g) preserved lemon, rinsed, pulp discarded, rind finely diced (reserve a little for garnish)
¼ cup (12 g) fresh cilantro, finely chopped
1 tablespoon (15 ml) fresh lemon juice, freshly squeezed
½ teaspoon (3 g) fine sea salt, plus more to taste (preserved lemon is salty)
For the crostini
1 baguette (about 12 oz) (340 g) slim baguette, sliced on a slight diagonal into ½-inch (1.25 cm) slices, about 32
3 tablespoons (45 ml) extra-virgin olive oil, for brushing the bread
2 tablespoons (5 g) fresh cilantro leaves, small leaves and tender stems, roughly chopped
½ teaspoon (1 g) smoked or sweet paprika, for dusting (optional)

Equipment (6)

2 large rimmed baking sheets (13×18-inch / 33×46 cm)
12-inch (30 cm) deep skillet or wide saucepan
Serrated bread knife
Pastry brush
Wooden spoon or potato masher
Small bowl for the cilantro garnish

Steps

Before you start

Zaalouk can be made up to 3 days ahead; its flavor improves overnight.
Preserved lemons are sold in jars at Middle Eastern markets and many supermarkets. Rinse before using, as they are very salty.
Line two rimmed baking sheets with parchment or foil for easy cleanup.
Use a day-old, slim baguette (about 2 inches / 5 cm wide) so the slices are crisp and sturdy.

1
Preheat and prep eggplantOven 425°F / 220°C
- Position a rack in the center of the oven and heat to 425°F (220°C).
- Line a baking sheet with parchment.
- Score the cut side of each eggplant half in a crosshatch pattern, cutting ½ inch (1.25 cm) deep without piercing the skin.
- Brush the cut sides with 1 tablespoon of the roasting olive oil and sprinkle with a pinch of salt.
- Place cut side down on the sheet.
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Ready when: Eggplant halves are oiled, scored and arranged cut side down.
Tip: Scoring helps the heat penetrate so the flesh turns silky rather than patchy.
2
Roast eggplantOven 425°F / 220°C
- Roast for 35 to 40 minutes, until the skins are wrinkled and slightly charred and the flesh collapses when pressed with a spoon.
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Ready when: Skins are wrinkled and blistered, and a knife slides into the thickest part with no resistance.
Tip: Start the tomatoes while this roasts to use the time well.
3
Cool and chop eggplant
- Turn the halves over and let them cool for 15 to 20 minutes, until you can handle them.
- Scoop the flesh from the skins with a spoon, discarding the skins and any large clumps of seeds.
- Chop the flesh roughly with a knife, leaving some texture.
- Drain in a sieve for a few minutes if it looks watery.
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Ready when: About 1½ cups (350 g) of soft, roughly chopped flesh.
Tip: Keep the oven on at 425°F (220°C) for toasting the bread later, or turn it off and reheat when ready.
4
Start the tomato base
- Heat 2 tablespoons olive oil in a 12-inch (30 cm) deep skillet over medium heat for 1 minute.
- Add the garlic, cumin, paprika and cayenne, if using.
- Stir for 30 seconds, until fragrant and sizzling but not browned.
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Ready when: Garlic smells fragrant and spices darken slightly; no brown bits on the garlic.
Tip: If the garlic starts to brown, lift the pan off the heat right away; burnt garlic turns bitter.
5
Simmer tomatoes
- Add the diced tomatoes with their juices and ¼ teaspoon of the salt.
- Raise the heat to medium-high and bring to a bubble, then reduce to medium-low.
- Simmer, stirring occasionally, for 15 to 18 minutes, until the tomatoes break down into a thick, jammy sauce.
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Ready when: A spoon dragged across the pan leaves a trail that stays open for a second or two.
6
Combine and reduce
- Stir the chopped eggplant, diced preserved lemon rind (reserving 1 teaspoon for garnish) and chopped cilantro into the tomatoes.
- Mash with a wooden spoon or potato masher to break up the eggplant.
- Cook over medium-low heat for 10 minutes, stirring often, until thick, spreadable and glossy.
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Ready when: Mixture mounds on a spoon and no watery liquid pools around it.
Tip: A watery zaalouk will make the toasts soggy, so keep cooking until it holds its shape.
7
Season the spread
- Remove from the heat and stir in the lemon juice.
- Taste, and add more salt (start with ¼ teaspoon) if needed.
- Preserved lemon is salty, so season gradually.
- Let it cool to warm or room temperature.
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Ready when: Tastes bright, smoky and well seasoned, with a gentle hum of cumin.
8
Toast the baguetteOven 400°F / 205°C
- Heat the oven to 400°F (200°C) if it was turned off.
- Arrange the baguette slices in a single layer on two baking sheets.
- Brush the tops lightly with the 3 tablespoons olive oil.
- Bake for 8 to 10 minutes, rotating the sheets and flipping the slices halfway, until golden at the edges and crisp.
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Ready when: Slices are deep golden at the edges and feel dry and crisp when tapped.
Tip: Watch closely in the final 2 minutes; thin edges brown fast.
9
Cool the toasts
- Transfer the toasts to a wire rack or cutting board for 5 minutes.
- They crisp further as they cool.
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Ready when: Toasts snap rather than bend.
10
Assemble and serve
- Spoon about 1 tablespoon of the zaalouk onto each toast.
- Top with a pinch of chopped cilantro, a few flecks of the reserved preserved lemon rind and a light dusting of paprika, if using.
- Serve within 30 minutes of assembling.
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Ready when: Each toast is generously topped with a neat mound of spread.
Tip: Assemble just before serving so the bread stays crisp.

Good to know

Tips

Roast the eggplant until it is truly collapsed; undercooked eggplant stays spongy and tastes bitter.
Add the preserved lemon gradually and taste before adding more salt, since brands vary widely.
Cook the spread until thick. Wet topping is the main cause of soggy crostini.
For a smokier flavor, char the eggplant over a gas flame or grill before roasting.

Make ahead

"Make the zaalouk up to 3 days ahead and refrigerate in an airtight container; serve cold, room temperature or gently warmed. Toast the baguette slices up to 1 day ahead and store airtight at room temperature. Assemble just before serving."

Storage & reheating

"Zaalouk: refrigerate in an airtight container up to 4 days; freeze up to 2 months and thaw overnight in the fridge. Rewarm in a skillet over low heat for a few minutes, or serve at room temperature. Toasts: keep airtight at room temperature up to 2 days; re-crisp at 350°F (175°C) for 3 minutes. Assembled crostini do not store well."

Substitutions

preserved lemon → 1 teaspoon finely grated fresh lemon zest plus an extra ¼ teaspoon salt. Gives brightness but not the fermented depth of preserved lemon.
slim baguette → Sliced ciabatta, pita triangles or gluten-free baguette. Toast until fully crisp; adjust time for thickness.
fresh cilantro → Flat-leaf parsley. Milder, but still traditional in Moroccan cooking.
ripe tomatoes → One 28-oz (800 g) can whole peeled tomatoes, drained and chopped. Best choice when fresh tomatoes are not in season; simmer a few extra minutes.