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Zaalouk (Moroccan Eggplant Dip)

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Zaalouk is a Moroccan roasted eggplant and tomato dip or salad, flavored with garlic, olive oil, and warm spices. It’s smoky, creamy, and versatile—perfect as a dip with bread or as a side dish alongside grilled meats.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 10 servings
  • Category: Appetizer, Side Dish
  • Method: Roasting & Simmering
  • Cuisine: Moroccan
  • Diet: Vegan

Ingredients

  • 2 medium eggplants (globe variety)
  • 3 tablespoons extra virgin olive oil
  • 3 medium vine-ripe tomatoes, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper or chili powder
  • 1 teaspoon salt (adjust to taste)
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons lemon juice
  • Optional: extra cilantro or red pepper flakes for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Prick eggplants with a fork and roast on a baking sheet for 35–45 minutes, until skin darkens and shrinks.
  2. Once cooked, scoop out the eggplant flesh, mash with a fork, and set aside.
  3. In a saucepan, heat olive oil and cook chopped tomatoes with garlic, paprika, cumin, cayenne, and salt until softened.
  4. Stir in mashed eggplant and cilantro, cooking another 10–15 minutes until thick and dip-like.
  5. Add lemon juice, adjust seasoning, and cool slightly before serving. Refrigerate overnight for best flavor.
  6. For a chunky variation, roast eggplants and tomatoes together, chop, and mix with spices, herbs, and olive oil instead of mashing.

Notes

  • Grill eggplants instead of roasting for more smokiness.
  • Use tomato paste for a thicker, richer dip.
  • Top with yogurt or crumbled feta for a creamy finish.
  • Parsley can be substituted for cilantro, or use both.
  • Tastes even better the next day after flavors meld.

Nutrition

Find it online: https://savorymomskitchen.com/zaalouk-moroccan-eggplant-dip/