Zaalouk Moroccan Eggplant Dip

I make this eggplant dip with plenty of tomatoes, garlic, warm spices, fresh herbs and a generous amount of olive oil. This is one of those dishes with just a few humble ingredients that somehow come together to create magic. While I adore Sicilian Caponata and Levantine Moutabal, nothing beats the incredible flavors of Zaalouk. It’s hands down the tastiest eggplant recipe I’ve ever come across! I just love the layers of flavors in Moroccan food. I could happily start my day with Shakshuka, cozy up to a bowl of Harira for lunch, then finish the day off with a Tagine. Now that beautiful cuisine from North Africa has gifted us our new favorite appetizer dip…

Moroccan Zaalouk

Like many traditional recipes, zaalouk, pronounced za-alouk, is one of those dishes that vary from town to town and family to family. Some prefer a chunkier zaalouk, similar to caponata or ratatouille. In this form, it’s considered more of a salad and is eaten as a side dish. Others mash it to a smooth and thick dip consistency like Baba Ganoush. Perfect for endless scooping with pita bread. The cooking method can also vary. Many grill or roast the eggplant first, and some boil it. I am going with the simplest method, putting everything into a pot and simmering it till it’s tender.

Ingredient Needed

Extra Virgin Olive Oil – This is what brings all the flavors together. Fresh Eggplant – I pick medium-sized ones with shiny skin that are firm but not too hard. Fresh Tomatoes – Fresh, ripe tomatoes are key. They should be juicy but not overly soft. If you’re in a pinch, you can use canned diced tomatoes, but nothing beats the flavor of fresh! Tomato Paste – This gives a concentrated tomato flavor that adds richness and body to the dish. Garlic Cloves – Fresh garlic is a must! Fresh Parsley and Fresh Cilantro – These vibrant herbs add color and flavor. Smoked Paprika – If you can’t find smoked, regular paprika can work, but it won’t have the same smoky dimension. Cumin – Ground cumin lends an earthy, aromatic depth, rounding out the dish’s complex flavor profile. Cayenne Pepper – Adds a kick, but adjust or skip if you’re sensitive to heat. Lemon Juice – Freshly squeezed for acidity that balances the flavors. Salt – To taste, of course!

Easy Zaalouk Recipe

This method is pretty simple… I start by heating some olive oil in a big pan over medium-high heat. Once it’s hot, I add the peeled and chopped eggplant, along with the chopped tomatoes, tomato paste, garlic, and a mix of herbs and spices. Then, I turn the heat down to medium, cover the pan, and let everything simmer. I make sure to give it a stir every now and then. After about 25-30 minutes, the veggies soften up nicely. Once everything is cooked and soft, I grab a potato masher and mash the mixture to the texture I like. After that, I let it simmer uncovered to allow some of the liquid to evaporate. This helps some of the liquid cook off, until the zaalouk reaches the consistency I prefer. For the final touches, I stir in some fresh lemon juice, then give it a taste to see if it needs a bit more salt. Just before serving, I like to drizzle a little extra olive oil on top for that added burst of flavor. It’s the perfect finishing touch!

Serving Suggestions

This eggplant dip can be enjoyed in a variety of different ways. Here are some of my top picks:

It makes a delicious appetizer with warm pita bread, chips, or crostini. Or, make it part of a Mezze Platter. Zaalouk goes great with grilled meats or seafood, especially fish. This is a wonderful spread for all my sandwiches, pitas and wraps. Some days I use it as a base for flatbreads and pizzas. How about as a pasta sauce? I can see this going great tossed in with some tortellini!

Jason’s Tips

Quality is Key: I swear by fresh produce and top-notch olive oil—extra virgin, of course! Low and Slow: I take my time with a gentle simmer. It lets all the flavors mingle just right. Taste as You Go: This cannot be stressed enough! I always taste my zaalouk at various stages of cooking to adjust spices, salt, and lemon juice as needed. Cookware: I opt for a heavy-bottomed skillet or Dutch oven. This helps to avoid any hot spots that might cause the ingredients to stick or burn.

So, are you ready to try these great Moroccan flavors? This easy eggplant tomato dip has become one of our new favorites. If you love it too, please leave a comment and star rating, I love to hear from you! And be sure to subscribe to GypsyPlate, we’re always cooking up new easy recipes for you!