Name: Zaalouk (Eggplant Appetizer) Recipe
Prep time: 15 min
Cook time: PT-491251H52M7S
Total time: PT-491251H52M7S
Cuisine: Moroccan
Ingredients: 2 lbs eggplant, peeled and chopped into 1-inch cubes; 4 medium tomatoes, peeled and chopped; 6 cloves garlic, minced; 2 tbsp parsley, chopped; 2 tbsp cilantro, chopped; 2 tsp smoked paprika; 2 tsp cumin; 1 tsp kosher salt; 1/8 tsp cayenne powder; 1/4 cup olive oil; 2-3 tbsp lemon juice (about 1 lemon); 1/3 cup water

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Introduction

Zaalouk is a flavorful Moroccan eggplant appetizer that combines roasted eggplants and tomatoes with aromatic spices and fresh herbs. This dish is perfect as a dip or spread, served warm or cold alongside pita bread or your favorite flatbread. It’s simple to make and packed with rich, smoky flavors.

A white plate sits on a white marbled surface, filled with a thick, chunky reddish-brown dip that has a textured, slightly rough surface showing bits of vegetables and spices. The dip is shaped like a shallow bowl, with a small circular well in the center filled with finely chopped bright green herbs and sprinkled with small white seeds. Around the edge of the plate, there are several folded pieces of soft, pale beige pita bread with charred spots, resting partly on the dip. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs eggplant (peeled and chopped into 1-inch cubes)
4 medium tomatoes (peeled and chopped)
1/4 cup olive oil
6 cloves garlic (minced)
2 tbsp parsley (chopped)
2 tbsp cilantro (chopped)
2 tsp smoked paprika
2 tsp cumin
1 tsp kosher salt
1/8 tsp cayenne powder
1 lemon (2-3 tbsp juice)

Instructions

Step 1: In a Dutch oven or deep skillet, heat the olive oil over medium heat. Add the eggplant, tomatoes, garlic, parsley, cilantro, smoked paprika, cumin, kosher salt, cayenne powder, and 1/3 cup of water. Stir to combine all ingredients.
Step 2: Cover the pan and cook over medium heat for 20-25 minutes, or until the eggplant and tomatoes have softened enough to mash easily.
Step 3: Stir in the lemon juice and continue cooking uncovered over low heat to reduce the liquid. Stir frequently and scrape the bottom of the pan occasionally to prevent burning. Adjust the heat as needed.
Step 4: When the mixture reaches your desired consistency, taste and adjust the seasoning with more salt if necessary. Serve the zaalouk warm or cold with pita or any bread of your choice.

Tips & Variations

To easily peel tomatoes, score their skins and blanch them in boiling water for 30 seconds before peeling.
For a smokier taste, roast the eggplant before chopping and cooking.
Adjust the cayenne pepper according to your preferred spice level.
Fresh herbs like mint can be added for an extra layer of freshness.

Storage

Store zalouk in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or enjoy it cold as a refreshing appetizer. If the mixture thickens after refrigeration, stir in a little water or olive oil before serving.

How to Serve

A white bowl filled with thick, chunky red sauce that looks like a spicy tomato dip, forming a ring around the edge. In the center is a mound of finely chopped green herbs topped with sprinkled sesame seeds, adding a fresh contrast. Pieces of warm, light beige flatbread with soft, slightly toasted surfaces are placed around the sauce inside the bowl and scattered behind it. The bowl sits on a white marbled surface, with a blurred blue glass filled with ice and a lemon faintly visible in the background. 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 had time to meld. Prepare it a day in advance and refrigerate until ready to serve.

Is zaalouk vegan and gluten-free?

Absolutely. This recipe is naturally vegan and gluten-free, making it suitable for most dietary preferences.