Zaalouk is a simple Moroccan dip or salad made with roasted eggplant, tomatoes, and warm spices. Serve the dip hot or cold with warm bread like a pita. If you love eggplant as much as I do, try Mirza Ghasemi and Yuxiang eggplant!
What is Zaalouk?
Moroccan zaalouk is a cooked salad that prominently features fresh eggplant and tomato. There are many ways to prepare it, but I love roasting or grilling the eggplants beforehand. Some traditional recipes suggest cooking everything together in one pot, while others prefer to grill, steam, or boil the eggplant separately.
Key Ingredients
- Eggplant: Choose firm, medium-sized eggplants without blemishes for the best zaalouk. Then, roast and simmer the veggies to give the dip a perfect texture.
- Tomato: Fresh, ripe tomatoes make a huge difference. Their natural sweetness balances the dish’s flavor. If tomatoes are out of season, use canned whole tomatoes.
- Garlic: I recommend six fresh garlic cloves—but don’t let my recipe decide. Measure with your heart.
- Parsley: A handful of fresh parsley brightens up the dish.
- Spices: Smoked paprika (not traditional, but oh-so-good), ground cumin, kosher salt, and cayenne pepper give the veggies their signature flavor.
- Olive Oil: Cook the veggies in extra-virgin olive oil and use it to garnish the dish.
- Lemon: Add a squeeze of fresh lemon juice to garnish and bring everything together. Select a lemon with a vibrant color that is heavy for its size. Bring it to room temperature and roll it between your palm and the counter to make it easier to juice.
Additions and Substitutions
- Switch up the spice. Swap the mixed spices for Moroccan ras el hanout.
- Add more veggies. Roast bell peppers along with the tomatoes and eggplant.
- Prepare the tomatoes. Blanch and peel fresh tomatoes for a smoother dip.
How to Prepare the Eggplant
1. Wash the eggplant and pat it dry.
2. Trim off the top (stem) and bottom, then stand it upright on a cutting board.
3. Using a vegetable peeler or paring knife, peel the skin in long, even strokes from top to bottom, following the eggplant’s natural curve.
How to Make Zaalouk
The full recipe with measurements is in the recipe card below.
Step 1: Preheat the oven to 350°F (176°C). Peel and cut the eggplant into 1-inch pieces. Arrange them on a rimmed baking sheet lined with parchment paper. Bake them for 20 minutes.
Step 2: Meanwhile, warm two tablespoons of olive oil in a preheated saute pan. Add the tomatoes, garlic, parsley, and spices. Simmer over low-medium heat for 10 minutes.
Step 3: Add the cooked eggplant to the pan and cook for 10 minutes.
Step 4: Use a potato masher or immersion blender to break up the eggplants and tomatoes. Transfer the mixture to a serving bowl and garnish with olive oil and lemon wedges.
Expert Tips
- Roast or grill the eggplant. Instead of boiling or sautéing the eggplant, I recommend roasting or grilling them to add a smoky depth.
- Change the consistency. Serve the vegetable dish chunky or smooth. Use a fork or potato masher for a rustic texture, or blend it with an immersion blender for a slightly smoother dip.
- Simmer low and slow. Simmer the vegetables slowly over lower heat so the eggplants and tomatoes break down completely, allowing the flavors to meld and come together.
If you enjoy this appetizer, try more Moroccan recipes!
Serving Suggestions
Zaalouk is tasty warm or at room temperature with crusty bread like my Dutch oven sour dough bread, pita, or as a side dish with grilled or roasted meat. Try it with ras el hanout chicken, Adana kebabs, and grilled chicken drumsticks.
What To Do With Leftovers
- Refrigerate: Store the leftovers in an airtight container for 2-3 days.
- Freeze: Let the dip cool and transfer it to a freezer-safe bag or container. Moroccan zaalouk freezes for 2 months.
- Thaw: Defrost overnight in the refrigerator before serving.
More Vegetable Side Dishes:
Zaalouk
- 2 large eggplants, peeled and cut into 1-inch pieces
- 3 large vine-ripe tomatoes, diced
- 6 garlic cloves, minced
- 2 tablespoons parsley leaves, chopped
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon cayenne powder
- 2 tablespoons extra-virgin olive oil, plus more to garnish
- 1 lemon, cut into wedges, for garnish
- Preheat the oven to 350°F (176°C). Peel and cut the eggplant into 1-inch pieces. Arrange them on a rimmed baking sheet lined with parchment paper. Bake them for 20 minutes.
- Meanwhile, warm two tablespoons of olive oil in a preheated saute pan. Add the tomatoes, garlic, parsley, and spices. Simmer over low-medium heat for 10 minutes.
- Add the cooked eggplant to the pan and cook for 10 minutes.
- Use a potato masher or immersion blender to break up the eggplants and tomatoes. Transfer the mixture to a serving bowl and garnish with olive oil and lemon wedges.
- Roast or grill the eggplant. Instead of boiling or sautéing the eggplant, I recommend roasting or grilling them to add a smoky depth.
- Change the consistency. Serve the vegetable dish chunky or smooth. Use a fork or potato masher for a rustic texture, or blend it with an immersion blender for a slightly smoother dip.
- Simmer low and slow. Simmer the vegetables slowly over lower heat so the eggplants and tomatoes break down completely, allowing the flavors to meld and come together.
RJ
Monday 6th of June 2022
This has to be my favorite way to eat eggplant! I had this with your Moroccan meatballs and those two are a great combo!
Tressa Jamil
Tuesday 7th of June 2022
Hey, that's how we like to eat them too!
Kris
Sunday 22nd of May 2022
I CANNOT WAIT TO TRY THIS
Tressa - Jamil Ghar Team
Sunday 22nd of May 2022
Let me know when you do. It's easy to make and way too good.