Zaalouk (Moroccan Eggplant Dip) Recipe
Zaalouk is a flavorful Moroccan eggplant dip made with tender eggplants, tomatoes, garlic, and a blend of aromatic spices like cumin and smoked paprika. This smoky and slightly spicy dip is sautéed until creamy and perfect for serving warm or at room temperature with warm bread and a squeeze of lemon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dip
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Vegetarian
Ingredients
Scale
Main 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
- Chop Vegetables: Chop the tomatoes and eggplants into small dice approximately 1/5-inch or 5mm in size for even cooking and texture.
- Make Flavor Base: Heat the extra virgin olive oil in a large, heavy-bottom skillet over medium heat. Add the tomato paste, minced garlic, cumin, smoked paprika, and red pepper flakes. Fry this spice base for about two minutes until fragrant.
- Add Tomatoes: Stir in the chopped tomatoes and salt. Cook for 5 minutes to allow the tomatoes to soften and meld with the spices.
- Add Eggplant: Add the diced eggplants and 1 cup of water to the pan. Stir well, cover the skillet, and let it simmer for 20 minutes or until the eggplants are tender. Stir occasionally and add more water if necessary to prevent sticking.
- Simmer and Finish: Remove the cover, add the chopped parsley and cilantro, and cook uncovered for a few more minutes until all excess water has evaporated. Mash some of the mixture gently with a fork to achieve a creamy, chunky texture. Taste and adjust salt as needed.
- Serve: Let the zaalouk cool slightly for about 15 minutes. Serve warm or at room temperature with warm bread such as Khobz or pita and a squeeze of fresh lemon juice.
Notes
- Use smoked paprika for a more authentic smoky flavor; regular paprika works as well.
- If the mixture dries out too much during cooking, add water a tablespoon at a time to maintain moisture.
- Allowing the zaalouk to rest before serving enhances the depth of flavor.
- Serve as a dip with Moroccan bread or as a side dish to grilled meats or veggies.
Keywords: Zaalouk, Moroccan eggplant dip, eggplant dip, Moroccan recipes, vegetarian dip, appetizer, mezze, Mediterranean cuisine
