Zaruq Toast with Burrata Recipe

Zaalouk toast for everyone! Creamy burrata and olive oil on golden crispy sourdough toast topped with a smokey eggplant and tomato mixture.

Do you like stuff on toast? Hello, “THINGS ON TOAST” is a perfectly honored food group, no need to answer. Check out the food pyramid. It will be there.

This time, it’s golden, crispy olive oil grilled sourdough toast with a savory, smoked flavor of roasted eggplant and a tomato mixture called zaalouk. Then you’ll topped it with creamy fresh burrata, a drizzle of olive oil, fresh pepper crackers, herbal sprinkles, and wow wow, a really fun treat.

Zaalouk in a bowl with a spoon

What is Zaluk?

Zaalouk is a traditional Moroccan stew salad consisting of cooked eggplant and a combination of tomatoes, garlic, olive oil and spices that may vary from region to region. Vegetables can also vary slightly and sometimes peppers, cauliflower, carrots, etc. are used, but the most popular is eggplant and we are big fans. The Arabic “zaalouk” means “pure or soft” and this is the beautiful end result texture. A thick swirl of roasted eggplant and stewed tomatoes topped with cumin and paprika is perfect on any toast.

It’s often served as a side dish or spread, but we certainly stack up the bread and stuff all the burrata into this smoky, cheeky, quietly spicy little snack to make a whole meal.

we are sourcing pit man cook and taste of marok (There is also great information on the origins and transformations of zaalouk) Click here for recipe inspiration to arrive at this beautiful Moroccan-inspired dish. Fresh tomatoes are most often used for more complex flavor and sweetness, but this recipe uses canned tomatoes for the sake of simplicity and time, and we preferred all the parsley over the coriander/parsley mix.

Some zaalouk recipes require the eggplant to be added directly to the tomatoes, while others require the eggplant to be roasted first. This is the path we have chosen. That’s because they put a small clove of garlic on the inside (not traditional, but that’s great) and maximize the smoke. The depth of taste is very very chef’s kiss.

This Zaalouk Toast Cutie Stuff

Cheese isn’t traditionally served with jaluk, but once you have tomatoes, olive oil and toasted bread close at hand, we really can’t stop. You will almost always need a burrata at this time. Other things you will need to do this are:

  • egg plant
  • mashed tomato cans
  • fresh garlic and parsley
  • Paprika & Cumin
  • Hot chilli powder (optional)
  • sourdough or other hard bread
  • fresh burrata
  • Olive oil, salt, pepper, herbs for topping
Zaalouk toast on plate with herbs

Let’s Collect Zaruq Toast

The Tha zaalouk itself combines easily enough and is well worth the little extra roasting time. After that, it’s a little game of building magic.

  1. Bake the eggplant. Cut in half lengthwise and cut into small pieces to fit the garlic cloves. Drizzle with olive oil and salt and cook until eggplants are very tender.
  2. Tomatoes and mash. Transfer that roasted flavor to a saucepan and add tomatoes and spices. Mash until a thick but soft texture.
  3. boil Let all the flavors mix together for a while. Add parsley and season to your liking.
  4. Baked Bread! Heat a little olive oil in a pan and fry on both sides until golden brown.
  5. just right. Spread zaruq over toast and top with a loaf of fresh burrata. Drizzle with olive oil, herbs, salt and fresh cracked black pepper.

Serve with this toast

Again, traditionally zaalouk is served as a starter or side dish to a meal, but if that’s what you’re after, it can easily become a main. Of course, I like to eat it on toasted toast, but it can also be eaten on top of rice or other grains. If you’re using the app/side route, you can serve it with a simple green salad or Liz’s grilled broccoli salad for a complete vegetarian dining experience.

As for the cheese, we liked the burrata the most, but would go well with others like cream feta, ricotta or goat cheese. Do you only have cream cheese? Cool and spread on toast. Would you like to try a fried egg on top of it? Yes you do! If nothing else, we won’t stop you from dipping plain old grilled cheese into this beautiful business. It is known to occur and is A+.

It also holds up great, and, dare I say, it gets even better if you put it in the fridge for a few days, so if you want to snack on a snack for a few days, I recommend trying everything with this one. .

Come to think of it, wouldn’t that be the only option? Zaalouk toasts all day.

Zaalouk Toast: Frequently Asked Questions

Is this toast spicy?

Without red pepper powder, this toast is not spicy. The taste is good, but there is no heat. If you want to add a little heat, you can find optional chilli flakes on the recipe card.

How thick should the sourdough bread be cut?

Thick 1″ sourdough slices are perfect for this recipe.

Can you save the leftover zaalouk?

Of course you can! Store in an airtight container in the refrigerator for 3-4 days.


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Zaalouk toast for everyone! Creamy burrata and olive oil on golden crispy sourdough toast topped with a smokey eggplant and tomato mixture.

good look:

  • One egg plant
  • olive oil and jump
  • one 14– ounce cans mashed tomatoes (I used mashed San Marzano tomatoes)
  • 6 cloves garlic
  • 2 teaspoons paprika
  • 2 teaspoons cumin
  • 1/2 cup fresh parsley
  • red chilli powder Thermal (optional)
  • 1 teaspoon jump (Try more)

Toast and more:

  • leaven or Tuscan Sliced ​​Bread
  • generous amount olive oil
  • fresh burrata
  • olive oil, jump, pepperand more Herb for topping

  1. Preheat oven to 400 degrees.
  2. Cut the eggplant in half lengthwise. Cut the garlic cloves into small pieces so that they fit into the eggplants so that the eggplants go almost completely (so they can be roasted without burning).
  3. Drizzle in half with olive oil and salt; Bake for 30-45 minutes until the eggplants are very soft and peel easily from the skin.
  4. Transfer eggplant and roasted garlic to a small saucepan. Add tomatoes and spices. Mash with potato mash or the back of a wooden spoon until you have a thick but soft texture.
  5. Boil for about 15 minutes. Add parsley and season to your liking.
  6. For toasted bread, heat a frying pan over medium heat. Whisk the olive oil (probably 2 tablespoons) generously a few times and add the sliced ​​​​bread to the pan. Cook until golden brown and toast on both sides.
  7. To serve, drizzle over toast and top with a loaf of fresh burrata. Top with olive oil, herbs, salt and pepper.
  • Preparation time: 10 minutes
  • Cooking Time: 45 minutes
  • Way: roast
  • Cooking: Inspired by Morocco

keyword: zaalouk, zaalouk toast, moroccan toast

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