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!
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!
Video
Notes
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.
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