Zaalouk (Moroccan Eggplant Dip)

Zaalouk is an amazingly delicious eggplant dish out of Morocco. While Zaalouk is traditionally enjoyed as a dip or salad, once I tasted its incredible flavor, I couldn’t help but want to pair it with absolutely everything! It’s just that delicious!

I make this eggplant dip with plenty of tomatoes, garlic, warm spices, fresh herbs and a generous amount of olive oil. This is one of those dishes with just a few humble ingredients that somehow come together to create magic.

While I adore Sicilian Caponata and Levantine Moutabal, nothing beats the incredible flavors of Zaalouk. It’s hands down the tastiest eggplant recipe I’ve ever come across!

I just love the layers of flavors in Moroccan food. I could happily start my day with Shakshuka, cozy up to a bowl of Harira for lunch, then finish the day off with a Tagine.

Now that beautiful cuisine from North Africa has gifted us our new favorite appetizer dip…

Moroccan Zaalouk Recipe

Like many traditional recipes, zaalouk, pronounced za-alouk, is one of those dishes that vary from town to town and family to family. 

Some prefer a chunkier zaalouk, similar to caponata or ratatouille. In this form, it’s considered more of a salad and is eaten as a side dish.

Others mash it to a smooth and thick dip consistency like Baba Ganoush. Perfect for endless scooping with pita bread.

The cooking method can also vary. Many grill or roast the eggplant first, and some boil it. I am going with the simplest method, putting everything into a pot and simmering it till it’s tender.

Ingredient Needed

• Extra Virgin Olive Oil – This is what brings all the flavors together.
• Fresh Eggplant – I pick medium-sized ones with shiny skin that are firm but not too hard.
• Fresh Tomatoes – Fresh, ripe tomatoes are key. They should be juicy but not overly soft. If you’re in a pinch, you can use canned diced tomatoes, but nothing beats the flavor of fresh!
• Tomato Paste – This gives a concentrated tomato flavor that adds richness and body to the dish. 
• Garlic Cloves – Fresh garlic is a must! 
• Fresh Parsley and Fresh Cilantro – These vibrant herbs add color and flavor.
• Smoked Paprika – If you can’t find smoked, regular paprika can work, but it won’t have the same smoky dimension.
• Cumin – Ground cumin lends an earthy, aromatic depth, rounding out the dish’s complex flavor profile.
• Cayenne Pepper – Adds a kick, but adjust or skip if you’re sensitive to heat.
• Lemon Juice – Freshly squeezed for acidity that balances the flavors.
• Salt – To taste, of course!

Easy Zaalouk Recipe

This method is pretty simple…

1. Simmer: I heat olive oil in a big pan on medium-high. Then, I add the peeled and chopped eggplant, along with chopped tomatoes, tomato paste, garlic, herbs, and spices. I turn down the heat to medium, cover it up, and let it simmer. Every now and then, I give it a stir. It takes about 25-30 minutes until everything’s nice and soft. While it’s cooking, take a look over our collection of favorite Moroccan Dishes.

2. Mash and Reduce: Once everything’s cooked, I mash the mixture to the consistency I like using a potato masher. Then, I let it simmer uncovered. This helps some of the liquid cook off, until the zaalouk reaches the consistency I prefer.

3. The Final Touches: After that, I stir in some fresh lemon juice and taste it, adjusting the salt if needed. When I’m ready to serve, I give it a final drizzle of olive oil for that extra touch of flavor.

Serving Suggestions

This eggplant dip can be enjoyed in a variety of different ways. Here are some of my top picks:

• It makes a delicious appetizer with warm pita bread, chips, or crostini. Or, make it part of a Mezze Platter.
• Zaalouk goes great with grilled meats or seafood, especially fish.
• This is a wonderful spread for all my sandwiches, pitas and wraps.
• Some days I use it as a base for flatbreads and pizzas.
• How about as a pasta sauce? I can see this going great tossed in with some tortellini! 

Jason’s Tips

• Quality is Key: I swear by fresh produce and top-notch olive oil—extra virgin, of course!
• Low and Slow: I take my time with a gentle simmer. It lets all the flavors mingle just right.
• Taste as You Go: This cannot be stressed enough! I always taste my zaalouk at various stages of cooking to adjust spices, salt, and lemon juice as needed.
• Cookware: I opt for a heavy-bottomed skillet or Dutch oven. This helps to avoid any hot spots that might cause the ingredients to stick or burn.

So, are you ready to try these great Moroccan flavors? This easy eggplant tomato dip has become one of our new favorites. If you love it too, please leave a comment and star rating, I love to hear from you!

And be sure to subscribe to GypsyPlate, we’re always cooking up new easy recipes for you!

Zaalouk, on our Gypsy Plate… enjoy!

Try these other great dips and sauces!
Chipotle Mayo
Bulgogi Sauce
Venezuelan Guacamole
Melitzanosalata
Peri Peri Sauce
Cuban Mojo
Tyrokafteri
Aji Verde

Zaalouk (Moroccan Eggplant Dip)

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Zaalouk is an amazingly delicious eggplant dish out of Morocco. It’s typically used as a dip or salad, but once you taste it you’ll want to eat it with everything!

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Ingredients

• ½ cup olive oil
• 2 medium eggplants, peeled and chopped
• 4 tomatoes, chopped
• 2 Tbsp tomato paste
• 6 garlic cloves
• ¼ cup fresh parsley, chopped
• ¼ cup fresh cilantro, chopped
• 1 Tbsp smoked paprika
• 1.5 tsp cumin
• ¼ tsp cayenne pepper
• 2 Tbsp lemon juice
• Salt, to taste

Instructions

1. Heat olive oil in a skillet over medium heat. Add eggplant, tomatoes, tomato paste, garlic, parsley, cilantro, smoked paprika, cumin, and cayenne. Mix well.
2. Cover and simmer, stirring occasionally, until eggplant and tomatoes are soft, about 25-30 minutes.
3. Once cooked, mash the mixture with a potato masher (see note 1). Simmer uncovered to allow some of the liquid to cook off, until the zaalouk is cooked down to your desired consistency.
4. Stir in some fresh lemon juice and taste and adjust for salt.
5. Garnish with olive oil and more fresh herbs.

Notes

1. Some prefer a chunkier zaalouk, used more as a cooked salad than a dip. In that case, omit the mashing step.
2. Leftovers: You can refrigerate leftover zaalouk 4-5 days in an airtight container. Make a big batch, as it goes great with so many things, and tastes even better the next day. You can also freeze it in an airtight container. For best quality, use within a couple of months.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 256Total Fat 19gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 16gCholesterol 0mgSodium 111mgCarbohydrates 23gFiber 7gSugar 9gProtein 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.