Zaalouk – Moroccan Eggplant-Tomato Dip Recipe

Creamy, smoky, and irresistibly tangy, Zaalouk is a Moroccan aubergine and tomato dip that’s a sensory adventure in every bite. Roasted eggplants and fresh tomatoes meld with fragrant spices and herbs, creating a savory spread that’s both comforting and bright. If you love bold Mediterranean flavors, prepare to fall in love with this North African classic!

this Recipe

Ingredients You’ll Need

The beauty of Zaalouk is how it transforms humble, everyday ingredients into something truly special. Each element—be it the smoky eggplant, juicy tomatoes, or punchy garlic and herbs—brings its own magic to the dip, creating layers of flavor and color you’ll crave again and again.

• Aubergines (Eggplants): The heart of the dish; roasting deepens their smokiness and gives that signature creamy texture.
• Tomatoes: Use ripe, juicy tomatoes for a sweet, tangy base that melts perfectly into the dip.
• Garlic: Don’t be shy! Eight cloves may sound bold, but they mellow during roasting and bring irresistible depth.
• Fresh Parsley: Adds vibrant color and a fresh, green flavor that balances the smokiness.
• Fresh Cilantro (Koriander): Essential for that classic Moroccan flavor—don’t skip it! Cooking softens its sharpness, making it wonderfully aromatic.
• Paprika Powder: Gives warmth, color, and a little sweetness to round out the spices.
• Cumin: The soul of Moroccan food, cumin brings earthy, nutty notes that tie everything together.
• Salt: Enhances all the flavors and helps bring out the veggies’ natural sweetness.
• Olive Oil: For sautéing and drizzling—good quality makes all the difference in flavor and “mouthfeel.”
• Lemon Juice: Freshly squeezed for zip and brightness at the finish; it lifts all the other flavors.

Variations

Zaalouk is wonderfully flexible—think of it as a delicious blank canvas waiting for your twist! Whether you want to dial up the heat, add extra veggies, or adjust the consistency, this recipe welcomes creativity and adapts easily to your preferences or what’s in the fridge.

• Spicy Zaalouk: Add a pinch of cayenne or a minced chili for some Moroccan heat.
• Chunky Version: Mash the vegetables lightly for a rustic texture, rather than a totally smooth dip.
• Herb Swap: If you’re not a fan of cilantro, try using all parsley (though a bit of cooked cilantro really makes it authentic and mellow).
• Roasted Red Pepper Addition: Stir in some roasted red bell peppers for extra sweetness and vibrant color.

How to Make Zaalouk

Step 1: Roast the Aubergines and Garlic

Start by preheating your oven to 220 °C (top heat/grill setting). Halve the aubergines lengthwise, peel the garlic cloves, and with a sharp knife, score the flesh of each aubergine half. Nestle a couple of garlic cloves into each half, then arrange them flesh-side down on a baking tray. Roast on the top rack for 20–25 minutes, until the skins blister and the flesh is meltingly soft—the char brings so much flavor!

Step 2: Prepare the Tomatoes and Herbs

While the eggplants roast, score the tomatoes with a cross and simmer them briefly in hot water, just enough to loosen the skins (2–3 minutes). Peel off the skins, halve, scoop out the seeds with a spoon, and chop the tomato flesh finely. Chop both the parsley and cilantro, reserving a spoonful or so for garnishing later—herbs make for such a fresh and pretty finishing touch!

Step 3: Make the Tomato Sauce

In a wide pan, heat the olive oil and add the chopped tomatoes, herbs (minus the reserved garnish), salt, paprika, and cumin. Let the mixture simmer on medium heat for 10 minutes, stirring occasionally. The tomatoes will break down, the spices will bloom, and your kitchen will begin to smell absolutely dreamy.

Step 4: Add the Roasted Aubergine Flesh

Once the aubergines are cool enough to handle, scoop the soft flesh out of the charred skins and spoon it straight into the pan with the tomato sauce. Use a fork to mash the vegetables together—go for a finer or chunkier texture, depending on your mood. The dip should be rich and spreadable but never watery.

Step 5: Finish and Serve

Remove the pan from the heat. Taste, then brighten everything with a good squeeze of lemon juice. Pile into a serving bowl and swirl with extra olive oil. Sprinkle over your reserved herbs, and enjoy Zaalouk warm or cold with your favorite bread!

How to Serve Zaalouk

Garnishes

A final sprinkle of chopped parsley and cilantro, a glug of fragrant olive oil, and maybe a quick pinch of flaky sea salt—these little extras turn your bowl of Zaalouk from good to completely irresistible. A few sliced olives or toasted seeds would add even more color and crunch!

Side Dishes

Zaalouk is fabulous beside warm flatbreads or crusty sourdough, perfect for scooping up every last bit. Pair it with grilled chicken, lamb kebabs, roasted vegetables, or even your favorite falafel—this dip plays well with nearly everything on a Mediterranean table.

Creative Ways to Present

Try piling Zaalouk onto crostini for a colorful appetizer, or use it as a layer in vegan sandwiches and wraps. For gatherings, serve it in a shallow bowl with an artistic spiral of olive oil and a patterned sprinkle of herbs across the top—it’s as beautiful as it is tasty!

Make Ahead and Storage

Storing Leftovers

Zaalouk keeps well covered in the fridge for up to four days, and you may even find the flavors improve as everything mingles overnight. Give it a good stir before serving to reawaken its freshness.

Freezing

You can freeze Zaalouk in an airtight container for up to two months. Thaw overnight in the fridge and refresh with a splash of olive oil and hint of lemon before serving—it might lose a bit of vibrant color, but the flavors stay wonderful.

Reheating

If you prefer your dip warm, gently reheat Zaalouk in a small saucepan over low heat. Stir regularly and add a bit of water or oil if it thickens too much. It’s also delicious straight from the fridge for a quick snack or mezze platter addition.

FAQs

Final Thoughts

Bringing Zaalouk to your table means bringing a piece of Morocco into your home—warm, inviting, and always a crowd-pleaser. I can’t wait for you to taste just how wonderful simple ingredients can become, and I promise, you’ll be reaching for seconds and sharing it with friends in no time. Enjoy every flavorful spoonful!

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