Zaalouk: Moroccan Eggplant and Tomato Dip Recipe

Introduction

Zaalouk is a flavorful Moroccan eggplant and tomato salad that’s both smoky and tangy. This warm dip is perfect as an appetizer or a side dish, bringing a taste of North Africa to your table with simple, wholesome ingredients.

Ingredients

• 4 tablespoons olive oil
• 2 medium eggplants, chopped into 1-inch (2.5 cm) cubes
• 1 1/4 cups crushed tomatoes
• 2 to 3 cloves garlic, minced
• 1 tablespoon honey
• 1/2 to 1 tablespoon lemon juice
• 1 teaspoon paprika
• 1/2 teaspoon cumin powder
• 1/2 teaspoon cayenne
• 2 tablespoons fresh coriander, chopped (plus more for garnish)
• Salt, to season

Instructions

1. Step 1: Place a pan over medium heat and add the olive oil.
2. Step 2: Once the oil is hot, sauté the minced garlic until fragrant, about 1 minute.
3. Step 3: Add the cumin, paprika, and cayenne to the pan. Cook for at least a minute, stirring constantly to prevent burning.
4. Step 4: Add the chopped eggplants and toss to coat them evenly with the spices.
5. Step 5: Stir in salt, lemon juice, honey, and crushed tomatoes.
6. Step 6: Mix everything well, cover the pan with a lid, and reduce the heat to medium-low.
7. Step 7: Simmer for 40 to 45 minutes, stirring occasionally to prevent sticking, until the eggplants are very soft.
8. Step 8: Remove the lid and mash the eggplants gently with a spoon or potato masher.
9. Step 9: Taste and adjust seasoning by adding more salt or lemon juice if needed.
10. Step 10: Continue cooking uncovered for 8 to 10 minutes until the mixture thickens and no liquid remains.
11. Step 11: Stir in the chopped coriander leaves.
12. Step 12: Remove the pan from heat and transfer the zaalouk to serving plates.
13. Step 13: Garnish with additional coriander and serve warm or at room temperature.

Tips & Variations

• Roast the eggplants instead of sautéing to add a smoky depth to the flavor.
• Use fresh tomatoes and blend them if you prefer a chunkier texture.
• Adjust the cayenne amount to control the heat for a milder or spicier dish.
• Serve with warm crusty bread or pita to soak up the delicious sauce.

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 salad. Avoid microwaving to preserve the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other spices in zaalouk?

Yes, you can experiment with spices such as smoked paprika, coriander powder, or even a pinch of cinnamon to personalize the flavor.

Is zaalouk served hot or cold?

Zaalouk is typically served warm or at room temperature, making it a versatile side or dip that complements many dishes.

Zaalouk: Moroccan Eggplant and Tomato Dip Recipe

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★★★★★

4.7 from 110 reviews

Zaalouk is a traditional Moroccan eggplant and tomato salad cooked to perfection with aromatic spices, garlic, and fresh coriander. This flavorful and smoky dish is served warm or at room temperature as a delicious appetizer or side dish, showcasing North African culinary finesse.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Moroccan
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 2 medium eggplants, chopped into 1-inch (2.5 cm) cubes
• 1 & 1/4 cups crushed tomatoes
• 2 to 3 cloves garlic, minced
• 2 tablespoons fresh coriander, chopped (plus more for garnish)

Spices and Seasoning

• 1 teaspoon paprika
• 1/2 teaspoon cumin powder
• 1/2 teaspoon cayenne
• Salt to season

Others

• 4 tablespoons olive oil
• 1 tablespoon honey
• 1/2 to 1 tablespoon lemon juice

Instructions

1. Heat the oil: Place a pan over medium heat and add the olive oil.
2. Sauté garlic: Once the oil is hot, add minced garlic and sauté until fragrant, about 1 minute.
3. Add spices: Stir in cumin, paprika, and cayenne, cooking for at least one minute while continuously mixing to prevent burning.
4. Cook eggplants: Add the chopped eggplants and stir well to coat them evenly with the spices.
5. Add flavorings: Season with salt, then add lemon juice, honey, and crushed tomatoes, mixing thoroughly.
6. Simmer covered: Cover the pan with a lid, reduce heat to medium-low, and simmer for 40 to 45 minutes, stirring occasionally to prevent sticking and ensure even cooking.
7. Mash eggplants: Remove the lid and mash the eggplants to achieve a chunky, soft texture.
8. Taste and adjust: Taste the mixture, add more salt or lemon juice if needed to balance the flavors.
9. Reduce liquid: Continue cooking uncovered for 8 to 10 minutes until all excess liquid evaporates.
10. Add coriander: Stir in chopped fresh coriander leaves.
11. Serve: Remove from heat and transfer to serving plates.
12. Garnish and enjoy: Garnish with extra coriander and enjoy your zaalouk warm or at room temperature.

Notes

• Zaalouk can be served warm or at room temperature as a side dish or appetizer.
• You can adjust the spice level by modifying the amount of cayenne pepper.
• For a smoother texture, blend the eggplant mixture slightly after mashing.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Serve with crusty bread or pita for a complete snack or light meal.

Keywords: Zaalouk, Moroccan eggplant salad, North African appetizer, eggplant recipe, tomato salad, vegetarian side dish, easy Moroccan recipe