Zalouk Eggplant & Pepper Stew Recipe

Preheat and prepare

Preheat the oven to 450°F (230°C). Line a rimmed baking sheet with foil or parchment for easier cleanup.

Prick the eggplant all over with a fork (this helps steam escape). Place the whole eggplant and the whole red bell pepper on the prepared sheet. Roast until the pepper skin is charred and the eggplant is very soft and collapsed, about 25–35 minutes, turning the pepper once halfway through. The eggplant may take slightly longer — it's ready when you can easily pierce it with a knife.

Remove vegetables from the oven. Place the hot roasted pepper in a bowl and cover with plastic wrap or a plate to steam for 10 minutes (this loosens the skin). When cool enough to handle, peel the pepper, remove stem and seeds, and roughly chop. For the eggplant, let cool slightly, then slice open and scoop the flesh into a colander to drain briefly (5–10 minutes) to remove excess liquid; roughly chop or mash the flesh.

In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat until shimmering.

Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and beginning to brown at the edges, about 6–8 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to burn it.

Stir in the ground cumin, sweet paprika, smoked paprika, ground coriander, ground cinnamon, red pepper flakes (if using), and black pepper. Cook the spices with the aromatics for 30–60 seconds to bloom their oils.

Add the chopped roasted pepper and the scooped/mashed eggplant flesh to the pan. Stir to combine with the onion, garlic, and spices.

Pour in the tomatoes (fresh chopped or canned crushed). Add remaining 1 tablespoon olive oil and the measured salt. Stir, bring to a gentle simmer, then reduce heat to low.

Simmer uncovered, stirring occasionally, until the mixture is thickened and flavors have melded, about 15–20 minutes. If the stew looks too dry, add 1–2 tablespoons of water. Taste and adjust seasoning if needed.

Remove the pan from heat. Stir in the lemon juice and chopped parsley. Taste and add a little more salt, lemon, or a drizzle of the finishing olive oil as desired.

For a silkier texture (optional), pulse the stew a few times in a food processor or use an immersion blender to reach desired consistency — leave some texture if you prefer.

Serve warm or at room temperature with crusty bread or flatbread; a dollop of yogurt or labneh on the side is traditional and balances the smokiness.