Dinner

Zaalouk (Moroccan Eggplant Dip) Recipe

Name: Zaalouk (Moroccan Eggplant Dip) Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Moroccan
Ingredients: 1½ lbs eggplants (globe variety, medium size); ¼ cup extra virgin olive oil; 1 lb tomatoes (vine ripe); 4 cloves garlic (minced); 1 teaspoon paprika; 1 teaspoon ground cumin; ¼ teaspoon cayenne pepper (or ⅛ tsp chili powder); Salt (to taste); 4 tablespoons chopped cilantro; 1 tablespoon lemon juice (adjust per taste); Cilantro (as needed); Red Pepper Flakes (optional)

Bymia larkspur February 5, 2026February 5, 2026

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Introduction

Zaalouk is a flavorful Moroccan eggplant dip that combines smoky roasted eggplants with tender tomatoes and aromatic spices. This simple yet vibrant dish is perfect as an appetizer or side, served with warm bread or crackers.

The image shows a close-up of three slices of toasted bread on a white plate with a delicate pattern, all placed on a white marbled surface. The first slice on the left has a thick, smooth layer of white cream spread evenly, topped with a chunky, reddish-brown vegetable mixture with visible bits of green herbs. The middle slice features a chunky mix of cooked vegetables, mostly orange and brown, garnished with crumbly white cheese pieces on top. The third slice in the foreground has a creamy white base layer with a bright, chunky red vegetable mixture spread over it. In the background, two white bowls are filled with the same chunky vegetable mix, one with a spoon inside. Small green herb leaves decorate the plate beside the toasts. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ lbs eggplants (globe variety, medium size)
¼ cup extra virgin olive oil
1 lb tomatoes (vine ripe)
4 cloves garlic (minced)
1 teaspoon paprika
1 teaspoon ground cumin
¼ teaspoon cayenne pepper (or ⅛ tsp chili powder)
Salt (to taste)
4 tablespoons chopped cilantro
1 tablespoon lemon juice (adjust per taste)
Cilantro (for garnish)
Red pepper flakes (optional, for garnish)

Instructions

Step 1: Preheat the oven to 400˚F. Prick the eggplants with a fork in a couple of spots and place them on a parchment paper-lined baking sheet. Bake for 35 to 45 minutes until the skin darkens and shrinks.
Step 2: Check if the eggplants are fully cooked by pressing the back of a fork on them. The flesh should compress easily without resistance.
Step 3: Cut through the eggplant skin and scoop out the soft flesh. Mash it with a fork and set aside.
Step 4: Chop the tomatoes into small pieces, discarding some seeds if desired.
Step 5: Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the tomatoes, minced garlic, paprika, cumin, cayenne or chili powder, and ⅓ teaspoon salt. Cook, stirring occasionally, until the tomatoes soften, about 15 to 20 minutes.
Step 6: Add the mashed eggplant and chopped cilantro to the saucepan. Cook on low heat for another 10 to 15 minutes, stirring occasionally, mashing as needed to reach a thick but slightly textured consistency.
Step 7: Stir in the lemon juice and salt to taste. Let the dip cool, then transfer to a bowl, cover, and refrigerate overnight for flavors to meld.
Step 8: Before serving, remove the zaalouk from the refrigerator about 30 minutes ahead to come to room temperature. Drizzle with the remaining olive oil and garnish with cilantro and red pepper flakes if desired.

Tips & Variations

For a chunkier texture, roast eggplants and tomatoes together with garlic cloves inserted into the eggplants. Chop them and mix with spices, herbs, half the olive oil, and salt. Mash to your preferred consistency before serving with a drizzle of olive oil.

Storage

Store zaalouk in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving. It can be enjoyed cold or at room temperature but is not recommended for reheating.

How to Serve

The image shows a close-up of three slices of toasted bread on a white plate with a delicate pattern. The first slice on the left has a thick layer of creamy white spread topped with a chunky, reddish-brown vegetable mixture with bits of green herbs. The middle slice is layered with the same chunky vegetable mix, which includes visible pieces of orange carrot and soft brown eggplant, topped with small chunks of white cheese. The third slice in the front shows a similar vegetable topping over a spread of white creamy sauce with a few fresh green herbs around the plate. Behind the plate, there are two white bowls filled with the same chunky vegetable mixture, one with a spoon inside. The whole scene rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I grill or broil the eggplants instead of roasting them?

Yes, you can grill, broil, or cook the eggplants on the stovetop to achieve a smoky flavor. Just ensure the eggplants are softened through to the center before using.