Print

Zaalouk (Moroccan Eggplant Dip) Recipe

Print Recipe

★★★★★

4.8 from 99 reviews

Zaalouk is a traditional Moroccan eggplant dip bursting with rich, smoky flavors and a vibrant blend of spices. This warm, creamy dip is made by simmering diced eggplants and tomatoes with garlic, cumin, smoked paprika, and fresh herbs, resulting in a flavorful and comforting appetizer or side dish perfect for serving with bread or as part of a mezze spread.

Ingredients

Scale

Vegetables

  • 16 ounces tomatoes, chopped into small dice (3 cups)
  • 2 medium eggplants, chopped into small dice
  • 5 cloves garlic, minced or pressed

Spices and Seasonings

  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika (or regular paprika)
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon salt

Others

  • 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)

Instructions

  1. Chop vegetables: Begin by dicing 16 ounces of tomatoes and 2 medium eggplants into 1/5-inch or approximately 5mm pieces to prepare for cooking.
  2. Make flavor base: Heat 2 tablespoons of extra virgin olive oil in a large, heavy-bottomed skillet. Add 3 tablespoons of tomato paste, 5 cloves of minced garlic, 2 teaspoons of cumin, 2 teaspoons of smoked paprika, and ¼ teaspoon of red pepper flakes. Fry this mixture for about 2 minutes to release the spices’ aromas. Then, add the chopped tomatoes along with 1 teaspoon of salt and cook for an additional 5 minutes to soften the tomatoes and meld flavors.
  3. Add eggplant: Incorporate the diced eggplants and 1 cup of water into the skillet. Stir well, cover the pan, and simmer for 20 minutes or until the eggplants become tender. Stir occasionally during this time and add more water if the mixture begins to dry out.
  4. Simmer and finish: Remove the lid, add 2 tablespoons each of chopped parsley and cilantro, and cook uncovered for a few more minutes until the liquid evaporates. Mash some of the zaalouk with a fork to achieve a creamy texture. Adjust seasoning with additional salt if needed. For optimal flavor, allow the dip to cool for 15 minutes before serving.
  5. Serve: Serve the zaalouk warm or at room temperature. Accompany with warm bread such as Khobz or Pita and a squeeze of fresh lemon juice to enhance the flavors.

Notes

  • If the eggplants absorb too much liquid and the mixture becomes too dry during cooking, add extra water in small amounts to maintain a saucy consistency.
  • You can substitute smoked paprika with regular paprika if unavailable, though smoked paprika adds a deeper smoky flavor.
  • Zaalouk is best served after resting to allow flavors to develop fully, but it can be enjoyed immediately if needed.
  • Add lemon wedges on the side for guests to squeeze fresh juice over the dip, enhancing its brightness.
  • This recipe pairs wonderfully with traditional Moroccan bread like Khobz or any crusty bread.

Keywords: Zaalouk, Moroccan eggplant dip, eggplant recipe, Moroccan dip, vegetarian appetizer, spicy eggplant dip, mezze, olive oil, garlic, smoked paprika

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