Zaalouk (Moroccan Eggplant Dip) Recipe

Introduction

Zaalouk is a flavorful Moroccan eggplant dip that combines tender roasted vegetables with aromatic spices. This easy-to-make dish is perfect as an appetizer or side, served warm or at room temperature with fresh bread.

Ingredients

• 2 tablespoons extra virgin olive oil
• 3 tablespoons tomato paste
• 5 cloves garlic (minced or pressed)
• 2 teaspoons cumin
• 2 teaspoons smoked paprika (or regular paprika)
• ¼ teaspoon red pepper flakes
• 16 ounces tomatoes (chopped into small dice, about 3 cups)
• 1 teaspoon salt
• 2 medium eggplants (chopped into small dice)
• 1 cup water
• 2 tablespoons parsley (chopped)
• 2 tablespoons cilantro (chopped)
• 4 wedges lemon (for serving)

Instructions

1. Step 1: Chop the tomatoes and eggplants into small dice, about 1/5-inch or 5mm pieces.
2. Step 2: Heat the olive oil in a large skillet over medium heat. Add the tomato paste, garlic, cumin, smoked paprika, and red pepper flakes. Fry for about 2 minutes until fragrant.
3. Step 3: Add the chopped tomatoes and salt to the skillet. Cook for 5 minutes, stirring occasionally.
4. Step 4: Stir in the diced eggplants and 1 cup of water. Cover the skillet and simmer for 20 minutes, or until the eggplants are tender. Stir occasionally and add a little water if the mixture starts to dry out.
5. Step 5: Add the chopped parsley and cilantro. Continue cooking uncovered for a few more minutes until the liquid evaporates.
6. Step 6: Mash some of the mixture with a fork to create a creamy texture. Taste and adjust salt if needed. Let the zaalouk cool for about 15 minutes before serving.
7. Step 7: Serve the zaalouk warm or at room temperature with warm bread and a squeeze of fresh lemon juice.

Tips & Variations

• For a smokier flavor, char the eggplants over an open flame before chopping and cooking.
• You can substitute fresh tomatoes with canned diced tomatoes if fresh ones are unavailable.
• Add a pinch of ground coriander or a splash of smoked paprika for extra depth.
• Serve chilled for a refreshing twist during warmer months.

Storage

Store zaalouk in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or enjoy cold as a salad. The flavors often deepen after a day, making leftovers even better.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a food processor to chop the vegetables?

Yes, you can use a food processor to quickly dice the tomatoes and eggplants, but be careful not to over-process. Small, evenly-sized pieces work best for texture.

Is zaalouk gluten-free?

Yes, zaalouk is naturally gluten-free. Just be sure to serve it with gluten-free bread or vegetables if needed.

Zaalouk (Moroccan Eggplant Dip) Recipe

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★★★★★

4.8 from 92 reviews

• Author: Simon
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

Zaalouk is a traditional Moroccan eggplant dip bursting with rich, smoky flavors and a vibrant blend of spices. This savory appetizer combines tender eggplant and tomatoes with garlic, cumin, smoked paprika, and fresh herbs, slow-simmered to perfection. Perfect served warm or at room temperature alongside warm bread and a squeeze of lemon, it’s a delightful way to enjoy a taste of Moroccan cuisine.

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Ingredients

Scale 1x2x3x

Produce

• 5 cloves garlic (minced or pressed)
• 16 ounces tomatoes (chopped into small dice, about 3 cups)
• 2 medium eggplants (chopped into small dice)
• 2 tablespoons parsley (chopped)
• 2 tablespoons cilantro (chopped)
• 4 wedges lemon (for serving)

Pantry

• 2 tablespoons extra virgin olive oil
• 3 tablespoons tomato paste
• 2 teaspoons cumin
• 2 teaspoons smoked paprika (or regular paprika)
• ¼ teaspoon red pepper flakes
• 1 teaspoon salt
• 1 cup water

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Instructions

1. Chop vegetables: Chop 16 ounces of tomatoes and 2 medium eggplants into small dice approximately 1/5-inch or 5mm.
2. Make flavor base: Heat 2 tablespoons of extra virgin olive oil in a large heavy-bottomed skillet over medium heat. Add 3 tablespoons tomato paste, 5 cloves garlic, 2 teaspoons cumin, 2 teaspoons smoked paprika, and ¼ teaspoon red pepper flakes. Sauté the mixture for about 2 minutes until fragrant.
3. Cook tomatoes: Add the chopped tomatoes and 1 teaspoon of salt to the skillet. Cook for 5 minutes, stirring occasionally to combine and soften the tomatoes.
4. Add eggplant: Stir in the diced eggplants and 1 cup of water. Cover the skillet and simmer gently for 20 minutes or until the eggplants are tender. Stir occasionally and add a splash more water if the mixture begins to dry out.
5. Finish cooking: Remove the lid and add 2 tablespoons each of chopped parsley and cilantro. Cook uncovered for a few more minutes until all excess water evaporates. Mash some of the mixture gently with a fork to achieve a creamy, spreadable texture.
6. Season and rest: Taste and adjust salt as needed. Let the zaalouk cool for about 15 minutes to develop flavors further.
7. Serve: Serve warm or at room temperature with warm bread like Khobz or Pita and a squeeze of fresh lemon juice.

Notes

• Zaalouk can be served as an appetizer, side dish, or spread with bread.
• For a smoky flavor, use smoked paprika as indicated in the recipe.
• Adding more water during simmering helps prevent sticking and promotes even cooking.
• Letting the dish sit after cooking enhances the melding of flavors.
• This dip pairs wonderfully with grilled meats or as part of a mezze platter.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Appetizer
• Method: Stovetop
• Cuisine: Moroccan

Keywords: Zaalouk, Moroccan Eggplant Dip, Eggplant Dip, Moroccan Appetizer, Vegan Dip, Olive Oil Dip, Spicy Eggplant