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.
Ingredients
Scale
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
Instructions
- Chop vegetables: Chop 16 ounces of tomatoes and 2 medium eggplants into small dice approximately 1/5-inch or 5mm.
- 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.
- 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.
- 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.
- 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.
- Season and rest: Taste and adjust salt as needed. Let the zaalouk cool for about 15 minutes to develop flavors further.
- 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
