Moroccan Eggplant Dip (Zaalouk)
Zaalouk is a traditional Moroccan Eggplant Dip that’s absolutely bursting with flavor! This dish combines roasted eggplant with ripe tomatoes, garlic, olive oil, and a blend of spices to create a rich, smoky, and tangy dip. It can be enjoyed as an appetizer, side dish, or even as a main course when paired with crusty bread or couscous!
Why We Love This Zaalouk Recipe
Zaalouk is a celebration of Moroccan flavors. The smokiness of the eggplant, the sweetness of the tomatoes, and the warmth of the spices come together to create a delicious dip that you won’t be able to get enough of.
This Moroccan eggplant dip can be served in many different ways. I love to serve it as a dip with toasted pieces of baguette bread and warm pita bread. But it can also be used as a spread on sandwiches, or as a side dish with grilled meats or fish!
With just a few simple ingredients, you can whip up this flavorful dip in no time. It’s a great way to use up seasonal produce and can easily be adapted to suit your taste preferences!
Ingredients You Need
- Eggplant: Choose a medium-sized eggplant with no dents or blemishes. Avoid very large eggplants as they tend to taste a little more bitter!
- Tomatoes: This is especially delicious in the summertime when tomatoes are in season. Use about 3 large tomatoes or 4-5 small tomatoes.
- Garlic: Fresh garlic is key. It will add a depth of flavor to this dip.
- Tomato Paste: This is optional, but adds a deeper tomato flavor.
- Olive Oil: Use a high quality extra virgin olive oil for the best flavor.
- Spices: You’ll need ground cumin, paprika, red chili flakes, and salt & pepper to season up this eggplant dip to perfection!
- Fresh Parsley: I use fresh parsley in the cooking process, but also like to garnish my zaalouk with some fresh parsley and more olive oil before serving.
How to Make Moroccan Eggplant Dip
- Preheat & Prep Eggplant: Preheat your oven to 400 F. Pierce the eggplant several times with a fork, then place it on a baking sheet. Roast the eggplants in the oven for about 30-40 minutes, or until they are soft and the skin is charred. Allow the eggplants to cool, then peel off the skin, scoop the flesh out and chop into small pieces.
- Blanch the Tomatoes and Peel: Boil water in a pot and prepare a bowl of ice water. Make an small “X” incision at the bottom of each tomato. Blanch the tomatoes in boiling water for about 30 seconds, then transfer them to the ice water. Peel the tomatoes and chop them into small pieces.
- Sauté Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic, 1 tbsp parsley, and chili flakes and cook for about 1 minute, or until fragrant.
- Cook Tomatoes: Add the chopped tomatoes and cook for about 10 minutes, stirring occasionally, until they begin to break down and form a sauce. Add tomato paste and continue to stir.
- Add Additional Ingredients: Add the chopped eggplant, cumin, paprika, salt, and pepper. Stir to combine.
- Cook until Thick: Cook the mixture for another 10 minutes, stirring occasionally, until it thickens and the flavors meld together. If the mixture becomes too dry, you can add a little water or olive oil. Once cooked, remove the zaalouk from the heat and let it cool.
- Serve & Enjoy: Garnish with chopped fresh parsley and olive oil if desired. Serve the zaalouk warm or at room temperature with crusty bread, pita, or as a side dish to grilled meats or fish. Enjoy!
Recipe Variations
- Spicy Zaalouk: For those who love heat, increase the amount of red chili flakes or add a bit of cayenne pepper to the mix. You can also sprinkle some extra red pepper flakes on top before serving!
- Zaalouk with Bell Peppers: Add some roasted red or yellow bell peppers to the mix for a slightly sweeter flavor and a pop of color. Simply add the bell peppers to the sheet pan with eggplant before adding it to the dip.
- Zaalouk with Caramelized Onions: This would be so delicious! In a separate pan, caramelize some onions. Stir in them into the dip near the end of the cooking process for added sweetness and depth!
Frequently Asked Questions
Yes, zaalouk can be made ahead of time and actually tastes better the next day as the flavors have time to meld. Store it in an airtight container in the refrigerator for up to 3 days. You can serve it warm or at room temperature, so plan ahead and allow the dip to come to room temperature before serving, or pop it in the microwave for just a few seconds.
Technically, yes, you can substitute with canned diced tomatoes. However, I recommend using fresh tomatoes for the best quality and flavor. If you do use canned tomatoes, just be sure to choose a high-quality brand for the best flavor, and slightly drain the tomatoes so you aren’t adding too much liquid.
Zaalouk is traditionally served with crusty bread, pita, or as part of a mezze platter. It also pairs well with grilled meats like my grilled meatball skewers or grilled lamb chops. You can also try it with my baked whole fish, or as a side to my salmon nicoise salad.
More Dip Recipes to Try
- Roasted Eggplant Dip
- Grilled Peach and Tomato Salsa
- Zucchini Baba Ghanoush
- Eggplant Caponata
- Creamy Miso Leek Dip
Moroccan Eggplant Dip (Zaalouk)
Ingredients
- 1 medium-sized eggplant
- 3 large tomatoes or 4-5 small roma tomatoes
- 3 cloves of garlic
- 1 tsp tomato paste optional
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt adjust to taste
- 1/4 tsp red chili flakes
- 1/4 tsp ground black pepper
- 2 tbsp chopped fresh parsley
Instructions
- Preheat your oven to 400 F. Pierce the eggplant several times with a fork, then place it on a baking sheet. Roast the eggplants in the oven for about 30-40 minutes, or until they are soft and the skin is charred. Allow the eggplants to cool, then peel off the skin, scoop the flesh out and chop into small pieces.
- Boil water in a pot and prepare a bowl of ice water. Make an small "X" incision at the bottom of each tomato. Blanch the tomatoes in boiling water for about 30 seconds, then transfer them to the ice water. Peel the tomatoes and chop them into small pieces.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic, 1 tbsp parsley, and chili flakes and cook for about 1 minute, or until fragrant.
- Add the chopped tomatoes and cook for about 10 minutes, stirring occasionally, until they begin to break down and form a sauce. Add tomato paste and continue to stir.
- Add the chopped eggplant, cumin, paprika, salt, and pepper. Stir to combine.
- Cook the mixture for another 10 minutes, stirring occasionally, until it thickens and the flavors meld together. If the mixture becomes too dry, you can add a little water or olive oil. Once cooked, remove the zaalouk from the heat and let it cool.
- Garnish with chopped fresh parsley and olive oil if desired. Serve the zaalouk warm or at room temperature with crusty bread, pita, or as a side dish to grilled meats or fish. Enjoy!
