Roasted Eggplant and Black Olive Zaalouk with Cinnamon

Name: Roasted Eggplant and Black Olive Zaalouk with Cinnamon
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 2 whole (900 g) medium eggplants, halved lengthwise, halved lengthwise, scored in a crosshatch pattern; 4 tbsp (60 ml) extra-virgin olive oil, divided; 1 can (14.5 oz) (410 g) canned crushed tomatoes (fire-roasted if available); ¾ cup (120 g) pitted black olives, coarsely chopped, pitted, coarsely chopped; ¼ whole (30 g) preserved lemon, finely chopped, flesh and rind finely chopped, seeds discarded; 3 cloves (15 g) garlic cloves, minced, minced; ½ tsp (2½ g) ground cinnamon; ½ tsp (1½ g) ground cumin; ¼ tsp (½ g) smoked paprika; to taste fine sea salt; to taste freshly ground black pepper; 2 tbsp (8 g) fresh cilantro, chopped, finely chopped (optional); 1 tbsp (4 g) fresh flat-leaf parsley, chopped, finely chopped (optional)

From the MyKitchenBank Kitchen

A rustic Moroccan eggplant dip where charred eggplant is hand-crushed and folded into a warm sauce of roasted tomatoes, briny black olives, and warming spices. Preserved lemon cuts through the richness while cinnamon adds unexpected warmth. Serve warm or at room temperature with flatbread or vegetables.

Prep: 15 min
Cook: 45 min
Wait: 10 min
Total: 1 hr 10 min
Makes: About 2 cups (480 ml), serves 6 as an appetizer

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Ingredients

6 servings

2 whole (900 g) medium eggplants, halved lengthwise, halved lengthwise, scored in a crosshatch pattern
4 tbsp (60 ml) extra-virgin olive oil, divided
1 can (14.5 oz) (410 g) canned crushed tomatoes (fire-roasted if available)
¾ cup (120 g) pitted black olives, coarsely chopped, pitted, coarsely chopped
¼ whole (30 g) preserved lemon, finely chopped, flesh and rind finely chopped, seeds discarded
3 cloves (15 g) garlic cloves, minced, minced
½ tsp (2.5 g) ground cinnamon
½ tsp (1.5 g) ground cumin
¼ tsp (0.5 g) smoked paprika
to taste fine sea salt
to taste freshly ground black pepper
2 tbsp (8 g) fresh cilantro, chopped, finely chopped (optional)
1 tbsp (4 g) fresh flat-leaf parsley, chopped, finely chopped (optional)

Equipment (5)

Rimmed baking sheet
9-inch (23 cm) cast-iron or heavy skillet
Knife and cutting board
Wooden spoon
Serving bowl

Steps

Before you start

Preheat oven to 425°F (220°C)
Choose firm eggplants with glossy skin
Rinse preserved lemon if very salty
Have a sharp knife ready for hand-crushing

1
Roast the eggplantOven 425°F / 220°C
- Brush the cut sides of the eggplant halves with 2 tablespoons (30 ml) of olive oil and place them skin-side down on a rimmed baking sheet.
- Roast at 425°F (220°C) for 25–30 minutes, until the flesh is deeply golden and very tender when pierced with a fork.
- The skin should begin to blacken slightly at the edges.
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Ready when: Eggplant flesh is very soft and beginning to collapse; skin darkens at edges
Tip: Score the flesh in a crosshatch pattern before roasting so it cooks evenly and is easier to crush.
2
Cool and crush eggplant
- Remove the eggplant from the oven and let it rest on the baking sheet for 5 minutes until cool enough to handle.
- Scoop the soft flesh into a bowl (discard thick skin).
- Using the back of a knife, hand-crush the eggplant into chunky, rustic pieces—it should look roughed up, not puréed.
- Set aside.
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Ready when: Eggplant is cool enough to touch and broken into chunky, irregular pieces
Tip: Don't over-mix—zaalouk should have texture. The rustic, chunky consistency is part of its charm.
3
Build the sauce base
- Heat the remaining 2 tablespoons (30 ml) of olive oil in a large 9-inch (23 cm) skillet over medium heat.
- Add the minced garlic and cook for 1 minute, stirring often, until fragrant but not browned.
- Add the canned tomatoes, black olives, cinnamon, cumin, and smoked paprika.
- Stir to combine and bring to a gentle simmer.
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Ready when: Garlic is fragrant; sauce begins to bubble gently at the edges
Tip: Toast the spices briefly in the hot oil before adding tomatoes to deepen their flavor.
4
Simmer and infuse
- Let the sauce simmer gently for 8–10 minutes, stirring occasionally, until the tomatoes break down and the olives soften.
- The sauce should reduce slightly and darken.
- Taste and adjust seasoning with salt and black pepper.
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Ready when: Sauce has thickened slightly; tomatoes are broken down and melded with oil
Tip: Keep heat low—a hard boil will break up the olives too much. A gentle simmer is ideal.
5
Fold in crushed eggplant
- Remove the skillet from heat.
- Gently fold the hand-crushed eggplant into the warm tomato-olive sauce using a wooden spoon or spatula.
- Stir until just combined—the texture should still look chunky and rustic, not smooth.
- If the zaalouk seems too thick, add a tablespoon or two of water to loosen it.
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Ready when: Eggplant is evenly distributed throughout the sauce; no dry patches of eggplant remain
Tip: Fold rather than stir vigorously to keep the eggplant chunks intact and preserve the rustic texture.
6
Season with preserved lemon
- Stir in the finely chopped preserved lemon, which will add a bright, salty-sour note that balances the sweetness of the tomatoes and cinnamon.
- Taste the zaalouk and add more salt, black pepper, or preserved lemon to taste.
- The flavor should be complex and well-balanced.
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Ready when: Preserved lemon is evenly distributed; the dip is balanced and aromatic
Tip: Add preserved lemon gradually—a little goes a long way. You can always add more, but you can't take it out.
7
Finish and serve
- Transfer the zaalouk to a serving bowl.
- Drizzle lightly with extra olive oil if desired, and scatter with fresh cilantro and parsley if using.
- Serve warm or at room temperature with warm flatbread, pita chips, or raw vegetables for scooping.
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Ready when: Zaalouk is ready to serve
Tip: This dip is best served while still warm, when the spices and flavors are most vibrant. It keeps well and can be gently reheated.

Good to know

Tips

Zaalouk is best enjoyed warm, when the cinnamon and cumin release their full fragrance. Serve it as a mezze platter with flatbread, olives, and cheese.
If you can't find preserved lemon, make a quick substitute by salting fresh lemon zest and letting it sit for 20 minutes to soften.
The beauty of zaalouk is its rustic, hand-crushed texture. Resist the urge to blend or food-process it—the irregular chunks are part of its authentic charm.
For a spicier version, add a pinch of cayenne pepper or a teaspoon of harissa paste to the sauce in Step 3.

Make ahead

Prepare through Step 4 up to 1 day ahead. Store covered in the refrigerator, then fold in the crushed eggplant just before serving so it retains its rustic texture.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months. To reheat, warm gently in a skillet over low heat, stirring occasionally and adding a splash of water if it has thickened. Do not microwave, as this can make the texture mushy.

Substitutions

preserved lemon, finely chopped → Zest and juice of 1 lemon plus a pinch of salt. Fresh lemon will be brighter but less complex. Add it at the very end to prevent it from cooking out.
pitted black olives, coarsely chopped → Green olives, coarsely chopped. This shifts the flavor profile—green olives are more grassy and less savory. Use the same weight.
canned crushed tomatoes (fire-roasted if available) → 1 pound (450 g) fresh Roma tomatoes, halved, roasted on the baking sheet alongside the eggplant, then crushed. This deepens the roasted flavor. Add the roasted tomatoes at the end so they don't break down too much.
ground cinnamon → Ground ginger or a pinch of ground clove. Ginger adds heat and brightness; clove adds deeper warmth. Use half the amount of clove, as it is potent.