Zaalouk (Moroccan Eggplant Dip) Recipe

I can’t wait to share my Zaalouk, a roasted eggplant salad that offers a surprising take on Moroccan Eggplant Dip using humble pantry staples.

I can never get enough of Zaalouk, that smoky, textured Moroccan Eggplant Dip that feels like a secret in a bowl. Roasted eggplants collapse into a silky mess, bits of char here and there, and garlic cuts through with a bright bite so it never gets flat or boring.

It’s simple at first glance but then it keeps revealing new little details, flavors that seem familiar yet stubbornly different. I always find myself tasting, tweaking in my head, wondering what makes it cling to the tongue.

If you like honest, slightly wild dishes, this one will make you curious.

Ingredients

• Eggplant: Smoky, meaty base, lots of fiber and water, low calorie, soaks up flavors.
• Tomato: Acidic, juicy sweetness, vitamin C and lycopene, helps make it saucy and bright.
• Garlic: Pungent kick, small protein and sulfur compounds, adds warmth and depth, kinda sharp.
• Olive oil: Healthy monounsaturated fats, silky mouthfeel, carries flavors and gives richness.
• Paprika and cumin: smoky, earthy spices, small calorie, big flavor punch.
• Lemon juice: Bright acidity, balances richness, adds tang and helps preserve color.
• Cilantro and parsley: Fresh herbs, vitamin K and antioxidants, bright green lift and herbaceous finish.
• Chili flakes: Heat, stimulates appetite, a little goes long way for warmth.

Ingredient Quantities

• 2 large eggplants (about 800 g / 1.7 lb)
• 4 medium ripe tomatoes (about 500 g)
• 3 garlic cloves
• 3 tbsp extra virgin olive oil
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 1/2 tsp chili flakes or cayenne
• 1 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice (about 1/2 lemon)
• 2 tbsp fresh cilantro
• 2 tbsp fresh parsley
• Pinch of sugar, optional

How to Make this

1. Preheat oven to 425°F (220°C). Prick the eggplants a few times with a fork so they dont burst, place them whole on a baking sheet. Toss the tomatoes with 1 tbsp olive oil, put them cut-side up or whole beside the eggplants and roast until eggplants have collapsed and are very soft and tomatoes are blistered, about 30–40 minutes for the eggplant and 20–25 for the tomatoes.

2. Let the vegetables cool until you can handle them. Peel the eggplants and scrape out the flesh into a bowl, discard most of the skin but keep a few charred bits for flavor. Peel and chop the tomatoes, or squeeze out seeds if they seem watery.

3. Roughly mash the eggplant with a fork or potato masher, you want a chunky but spreadable texture. If it seems watery, drain a bit or press gently to remove excess liquid.

4. Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add the 3 minced garlic cloves and cook 30–45 seconds until fragrant, do not let it brown.

5. Stir in 1 tsp sweet paprika, 1 tsp ground cumin and 1/2 tsp chili flakes (or cayenne) and toast for about 15 seconds to wake up the spices.

6. Add the chopped roasted tomatoes and the mashed eggplant to the skillet, season with 1 tsp salt, 1/4 tsp black pepper and a pinch of sugar if the tomatoes are too acidic. Simmer gently, stirring occasionally, until the mixture thickens and most of the liquid is gone, about 10–15 minutes.

7. Taste and adjust seasoning, mash some more with the back of a spoon or a fork if you want it smoother. If you prefer a silky consistency, pulse a few times in a food processor but dont overdo it.

8. Remove from heat and stir in 1 tbsp lemon juice and the 2 tbsp chopped cilantro plus 2 tbsp chopped parsley. Drizzle any remaining olive oil if desired and give it a final stir.

9. Let it cool to room temperature so the flavors marry, then serve with toasted bread or warm flatbread. Zaalouk keeps well in the fridge for a few days and actually tastes better the next day, so feel free to make it ahead.

Equipment Needed

1. Rimmed baking sheet, for roasting the whole eggplants and tomatoes
2. Fork, to prick the eggplants so they dont burst
3. Chef’s knife, for peeling and chopping tomatoes and herbs
4. Cutting board, a steady surface to work on
5. Large skillet, to sauté garlic and simmer the eggplant-tomato mix
6. Mixing bowl, to scrape and hold the roasted eggplant flesh
7. Potato masher or sturdy fork, to mash the eggplant to a chunky spreadable texture
8. Wooden spoon or heatproof spatula, for stirring while it cooks
9. Measuring spoons, for the paprika, cumin, chili flakes, salt and lemon juice
10. Oven mitts, for handling hot pans and the baking sheet

FAQ

Zaalouk (Moroccan Eggplant Dip) Recipe Substitutions and Variations

• Eggplant: roast zucchini or portobello mushrooms until very soft then chop, they give a similar meaty texture and soak up the spices well.
• Tomatoes: use 1 can (400 g) crushed tomatoes or 1 cup passata if the fresh ones arent ripe, or 2 tbsp tomato paste plus 1 cup water in a pinch.
• Lemon juice: swap 1 tbsp lemon for 1 tbsp white wine or sherry vinegar, or use 1 tbsp preserved lemon brine for a more authentic Moroccan tang (chop the peel fine).
• Cilantro/parsley: if you dont have them use fresh mint or basil for a bright note, or 1 tsp dried parsley plus a little extra lemon to lift the flavor.

Pro Tips

– Salt the eggplant beforehand if they feel extra bitter or mealy, rinse and pat dry, it pulls out bitter juices and helps them collapse faster in the oven, but dont overdo it or youll end up with soggy flesh.

– Roast the tomatoes longer or squeeze out seeds and excess liquid before adding them to the pan, watery tomatoes will make the dish dilute, a tiny pinch of sugar or a spoon of tomato paste fixes flat, acidic tomatoes fast.

– Toast the spices in the warm oil to wake up their flavor, but add them right after the garlic starts smelling fragrant so nothing burns, garlic that browns tastes bitter, so keep the heat medium and watch it.

– For texture and flavor let the zaalouk rest overnight in the fridge, it really mellows and tastes better the next day, serve with a generous drizzle of good olive oil and extra lemon before eating.