ZAALOUK (MOROCCAN EGGPLANT AND TOMATO DIP)
Zaalouk is a traditional Moroccan cooked salad or dip made from tender eggplant and ripe tomatoes, enhanced with garlic, olive oil and fragrant spices like cumin and paprika. This rich, smoky and savoury dip is commonly served warm or at room temperature alongside crusty bread or fresh pita, making it a staple of mezze platters or appetisers. With its deep umami profile and creamy texture, zaalouk delivers maximum flavour with minimal ingredients. Ideal for vegan and gluten-free diets, this dish is naturally low in fat and packed with antioxidants and fibre. This single-serving version is fast to prepare and perfect for small plates, snacks or lunch accompaniments. Serve it with olives and pickles for an authentic Moroccan experience. It’s bold, hearty and incredibly satisfying perfect for those looking to explore North African cuisine with ease and simplicity.
RECIPE CATEGORY
Appetisers
SERVING SIZE
1
CUISINE
Moroccan
PREPARATION/TECHNIQUES
Sauté, Simmer
OCCASION/HOLIDAY
Ramadan, Casual Dinner, Cocktail Party, Family Reunion, Picnic, Potluck, Fall, Date Night
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Gluten-Free, Nut-Free, Dairy-Free, Low Fat, Quick & Easy
DISH TYPE
Dip
INGREDIENTS
Here is a list of ingredients for Zaalouk (Moroccan Eggplant and Tomato Dip):
- ¼ cup eggplant, chopped
- ¼ cup tomato, chopped
- ½ teaspoon garlic, minced
- ½ teaspoon olive oil
- ¼ teaspoon paprika
- ¼ teaspoon cumin
FULL NUTRITIONAL INFORMATION
- Calories: 37.4 kcal
- Fat: 2.6 g
- Saturated Fat: 0.3 g
- Sodium: 3.8 mg
- Carbohydrates: 3.7 g
- Fiber: 1.3 g
- Sugars: 1.8 g
- Protein: 0.8 g
- Calcium: 14.3 mg
- Iron: 0.7 mg
- Potassium: 163.4 mg
PREPARATION
These steps are followed for the preparation of Zaalouk (Moroccan Eggplant and Tomato Dip):
- Sauté Garlic: Heat the olive oil in a small saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Add Eggplant: Add the chopped eggplant and stir to coat with oil. Cook for 2–3 minutes until slightly softened.
- Incorporate Tomatoes: Stir in the chopped tomato, paprika, cumin and a small pinch of salt. Mix well.
- Simmer Mixture: Cover and cook on low heat for 10–12 minutes, stirring occasionally, until the eggplant is tender and the tomatoes have broken down.
- Mash and Blend: Use a fork or potato masher to mash the mixture into a thick, dip-like consistency gently.
- Finish and Serve: Simmer uncovered for another 2 minutes to reduce excess liquid, then serve warm or cooled with bread or vegetables.
PREP TIME
5 minutes
COOKING TIME
15 minutes
TIPS
Here are some helpful tips for Zaalouk (Moroccan Eggplant and Tomato Dip):
- Peel Eggplant for Smoother Texture: For a softer dip, peel the eggplant before chopping.
- Control Liquid: If the mixture gets too watery, remove the lid and cook uncovered to reduce it.
- Add Lemon: A squeeze of lemon juice before serving brightens the flavour.
- Mash to Preference: Keep it chunky or mash it smooth, depending on your texture preference.
- Spice Levels: Adjust paprika or add a pinch of chilli flakes for heat.
VARIATIONS
- Add Herbs: Stir in chopped coriander or parsley for freshness.
- Smoky Version: Roast the eggplant before using it for a more profound and smoky flavour.
- Zaalouk with Olives: Mix in chopped green or black olives for saltiness and texture.
- Use Garlic Powder: Substitute with 1/8 tsp garlic powder if fresh garlic is unavailable.
- Add Peppers: Bell peppers or spicy chillies can be included for colour and heat.
- Make It a Spread: Blend until smooth and chill for a sandwich or wrap spread.
PREPPING AND STORAGE
- Refrigeration: Store cooled zealous in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in small portions for up to 2 months. Thaw in the fridge and reheat gently if desired.
- Reheating: Warm in a small saucepan over low heat or microwave with a splash of water.
- Make Ahead: Prepare a day ahead for better flavour as it develops over time.
- Serving Suggestions: Enjoy with warm pita, crusty bread or raw vegetables like cucumber and carrot sticks.