Zaalouk is a Moroccan dip or salad made with roasted eggplants and tomatoes, flavored with garlic, olive oil, and warm spices. I love how it turns into a creamy, smoky dip that pairs perfectly with toasted bread or pita. Even better, I find that the flavors deepen overnight, making it taste richer the next day.

Why You’ll Love This Recipe

I like zaalouk because it’s simple, wholesome, and full of flavor. The smoky roasted eggplants combined with fresh tomatoes and spices give it a depth that’s comforting yet vibrant. I enjoy serving it both ways—smooth for a classic dip or slightly chunky for a warm salad. It’s vegan, naturally gluten-free, and a healthy option that I can serve to almost anyone.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Eggplants (globe variety, medium size)

• Extra virgin olive oil

• Tomatoes (vine ripe)

• Garlic, minced

• Paprika

• Ground cumin

• Cayenne pepper or chili powder

• Salt

• Fresh cilantro, chopped

• Lemon juice

• Optional: more cilantro, red pepper flakes

Directions

1. I preheat my oven to 400°F and prick the eggplants with a fork. I bake them on a sheet for about 35–45 minutes, until the skin darkens and shrinks.

2. Once cooked through, I scoop out the flesh, mash it with a fork, and set it aside.

3. In a saucepan, I heat olive oil and cook the chopped tomatoes with garlic, paprika, cumin, cayenne, and salt until they soften.

4. I stir in the mashed eggplant and cilantro, cooking it down for another 10–15 minutes until it becomes thick and dip-like.

5. I finish it with lemon juice and a little more salt if needed. I like to refrigerate it overnight and let it come to room temperature before serving.

6. For a chunky variation, I roast the eggplants and tomatoes together, chop them, and mix with spices, herbs, and olive oil.

Servings and timing

This recipe makes about 10 servings. It takes around 15 minutes of prep time and 40 minutes of cooking, so the total time is about 55 minutes.

Variations

• I sometimes grill the eggplants for a smoky flavor instead of roasting them.

• When I want a chunkier dish, I skip mashing and keep the vegetables in small pieces.

• A little tomato paste makes the dip thicker and richer.

• For a creamy twist, I like topping the dip with a drizzle of yogurt or crumbled feta.

storage/reheating

I keep leftovers in the refrigerator for 4–5 days. I can also freeze zaalouk for a couple of months. When reheating, I thaw it, warm it gently, and adjust the texture with a splash of water if needed. I always check seasoning before serving again.

FAQs

Can I make zaalouk without roasting the eggplants?

Yes, I can steam or cook the eggplants on the stovetop until soft, but I think roasting or grilling gives the best smoky flavor.

What’s the best way to serve zaalouk?

I usually enjoy it with toasted bread or pita, but I also like it as a sandwich spread, wrap filling, or side dish with grilled meats.

Can I use parsley instead of cilantro?

Yes, I often swap in parsley, or even use both herbs together for extra freshness.

Is zaalouk spicy?

It can be mild or spicy depending on how much cayenne or chili powder I add. I prefer a gentle kick, but I can easily adjust it.

Can I make zaalouk ahead of time?

Definitely. I think it tastes even better the next day after the flavors have had time to meld.

Conclusion

Zaalouk is one of my favorite Moroccan dishes because it’s healthy, versatile, and packed with flavor. I love how it works as both a dip and a side dish, and I find it’s always a hit when I serve it at gatherings. With simple ingredients and a straightforward method, it’s a recipe I keep coming back to again and again.