Name: Zaalouk (Moroccan Eggplant Dip) Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Moroccan
Ingredients: 16 ounces tomatoes, chopped into small dice (3 cups); 2 medium eggplants, chopped into small dice; 5 cloves garlic, minced or pressed; 2 teaspoons cumin; 2 teaspoons smoked paprika (or regular paprika); ¼ teaspoon red pepper flakes; 1 teaspoon salt; 2 tablespoons extra virgin olive oil; 3 tablespoons tomato paste; 1 cup water; 2 tablespoons parsley, chopped; 2 tablespoons cilantro, chopped; 4 wedges lemon (for serving)

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Introduction

Zaalouk is a flavorful Moroccan eggplant dip that combines tender roasted vegetables with a rich blend of spices. It’s a perfect appetizer or side dish, great for sharing with warm bread and a squeeze of fresh lemon.

The image shows a close-up of a white plate filled with a chunky, mixed vegetable dish made of small pieces of eggplant, tomato, and herbs combined in a textured, reddish-brown sauce with visible green herb bits scattered throughout. The dish has a layered appearance with uneven chunks creating a rough surface. A woman's hand with dark polished nails holds a spoon, stirring the mixture, adding shine to the dish. Around the plate, there are fresh whole tomatoes, garlic cloves, an eggplant tip, and green parsley leaves, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons extra virgin olive oil
3 tablespoons tomato paste
5 cloves garlic, minced or pressed
2 teaspoons cumin
2 teaspoons smoked paprika (or regular paprika)
¼ teaspoon red pepper flakes
16 ounces tomatoes, chopped into small dice (about 3 cups)
1 teaspoon salt
2 medium eggplants, chopped into small dice
1 cup water
2 tablespoons parsley, chopped
2 tablespoons cilantro, chopped
4 wedges lemon, for serving

Instructions

Step 1: Chop the tomatoes and eggplants into small dice, about 1/5-inch (5mm) pieces.
Step 2: Heat the olive oil in a large heavy-bottomed skillet over medium heat. Add the tomato paste, garlic, cumin, smoked paprika, and red pepper flakes. Fry for about 2 minutes until fragrant.
Step 3: Stir in the chopped tomatoes and salt, then cook for 5 minutes to soften the tomatoes and develop flavor.
Step 4: Add the diced eggplants and water to the skillet. Stir well, cover, and simmer for 20 minutes, stirring occasionally. Add more water if needed to prevent sticking.
Step 5: Stir in the chopped parsley and cilantro. Cook uncovered for a few more minutes until the liquid evaporates and the mixture thickens.
Step 6: Mash some of the mixture with a fork to achieve a creamy yet chunky texture. Taste and adjust salt as needed, then let the zaalouk cool for about 15 minutes.
Step 7: Serve the zaalouk warm or at room temperature with warm bread and a squeeze of lemon juice.

Tips & Variations

For a smokier flavor, roast the eggplants before chopping and cooking.
Add a pinch of cinnamon or a splash of olive oil drizzle for extra depth.
Use fresh tomatoes when in season for a brighter taste, or canned diced tomatoes in winter.
Adjust red pepper flakes to your preferred spice level.

Storage

Store leftover zaalouk in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or enjoy cold as a flavorful spread. If the mixture thickens too much after chilling, stir in a little water or olive oil before serving.

How to Serve

A white plate on a white marbled surface holds a colorful dish with four layers: the bottom layer is a chunky, deep red-brown cooked vegetable mix with small bits of green herbs, topped on the left side; next to it on the right is a smooth, creamy white yogurt sauce mixed with chopped green herbs, spread in a small section behind the vegetable mix; above the sauce, two triangular pieces of lightly toasted naan bread with patches of brown char are partially placed on top; next to the bread and sauce are a cluster of whole green olives with a shiny, smooth surface. A lemon wedge rests on the left edge of the plate. A woman's hand with dark polished nails holds a spoon scooping some of the vegetable mix from the plate. Fresh tomatoes, garlic cloves, and green herbs are visible in the blurred background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any type of eggplant for zaalouk?

Yes, both globe and Japanese eggplants work well. Just be sure to chop them into small even pieces for consistent cooking.

Is zaalouk served hot or cold?

Zaalouk is versatile and can be served warm, at room temperature, or chilled, depending on your preference. It’s commonly enjoyed at room temperature as a dip or side.