Name: Zaalouk (Moroccan Eggplant Dip) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Moroccan
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)

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Introduction

Zaalouk is a flavorful Moroccan eggplant dip, perfect as a starter or side dish. Rich with smoky spices and tender eggplants, it’s a delicious way to enjoy vibrant Mediterranean flavors at home.

A close-up top view of a white shallow plate filled with a chunky, thick vegetable stew made of finely chopped eggplant, tomatoes, red peppers, and a mix of cooked herbs, all blended in a rich, oily, reddish-brown sauce with visible green herb pieces scattered throughout; the texture is soft and slightly chunky with a glossy finish; a woman's hand with dark red nail polish is holding a silver spoon scooping the stew from the right side of the plate, which is set on a white marbled surface surrounded by fresh tomatoes, garlic cloves, an eggplant tip, and some parsley leaves; photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Chop the tomatoes and eggplants into small dice about 1/5-inch (5mm) in size.
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 the mixture for about two minutes until fragrant.
Step 3: Add the chopped tomatoes and salt to the skillet. Cook for 5 minutes, stirring occasionally.
Step 4: Stir in the diced eggplants and water. Cover the pan and let it simmer for 20 minutes, stirring occasionally. Add a bit more water if the mixture seems too dry.
Step 5: Remove the lid and add the chopped parsley and cilantro. Continue cooking uncovered for a few minutes until all the water evaporates.
Step 6: Mash some of the eggplant mixture with a fork to create a creamy texture. Taste and adjust the salt if needed. Let the zaalouk cool for about 15 minutes before serving.
Step 7: Serve warm or at room temperature with warm bread, such as Khobz or pita, and a squeeze of fresh lemon juice.

Tips & Variations

For a smokier flavor, consider grilling the eggplants before dicing them.
You can substitute fresh tomatoes with canned diced tomatoes if fresh ones are not available.
Add a pinch of cinnamon or a dash of chili powder for a different spice profile.

Storage

Store zaalouk in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or serve cold as a refreshing dip. It also freezes well; thaw overnight in the fridge before reheating.

How to Serve

A close-up of a white plate filled with a thick, chunky mixture made of cooked eggplant and tomatoes, showing a rich blend of orange, red, and brown colors with small pieces of herbs scattered on top. The texture is soft with visible small seeds and bits of vegetables, glistening with oil. On the right side, a woman's hand with dark polished nails holds a spoon that is scooping into the mixture. Around the plate on a white marbled surface, there are whole fresh tomatoes, garlic cloves, and green herbs placed for decoration. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make zaalouk ahead of time?

Yes, zaalouk actually tastes better after the flavors have melded for a few hours or overnight. Just store it in the fridge and serve at room temperature or gently warmed.

What bread pairs best with zaalouk?

Traditional Moroccan Khobz or pita bread are ideal for scooping up zaalouk, but you can also use crusty baguette slices or toasted flatbreads.