Zaalouk: Moroccan Eggplant and Tomato Dip Recipe
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.
- 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
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
- Heat the oil: Place a pan over medium heat and add the olive oil.
- Sauté garlic: Once the oil is hot, add minced garlic and sauté until fragrant, about 1 minute.
- Add spices: Stir in cumin, paprika, and cayenne, cooking for at least one minute while continuously mixing to prevent burning.
- Cook eggplants: Add the chopped eggplants and stir well to coat them evenly with the spices.
- Add flavorings: Season with salt, then add lemon juice, honey, and crushed tomatoes, mixing thoroughly.
- 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.
- Mash eggplants: Remove the lid and mash the eggplants to achieve a chunky, soft texture.
- Taste and adjust: Taste the mixture, add more salt or lemon juice if needed to balance the flavors.
- Reduce liquid: Continue cooking uncovered for 8 to 10 minutes until all excess liquid evaporates.
- Add coriander: Stir in chopped fresh coriander leaves.
- Serve: Remove from heat and transfer to serving plates.
- 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
