This Zaalouk (Moroccan tomato and aubergine dip) is loaded with so much flavor! Whether you want to make it as a side dish for dinner, serve it as an appetizer to guests, enjoy it as a salad, or bring it to a potluck, this is a dish that you will certainly love!
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Moroccan Cuisine
Moroccan cuisine has increasingly gained popularity with time, mostly due to how delicious the food is. Dishes such as the Moroccan Carrot Salad and Moroccan Chermoula Sauce are increasingly finding their way into our kitchens. Zalouk is another crowd-pleaser that makes for a wonderful dish!
what is Zaalouk
Zaalouk, also known as Zalouk, is a Moroccan Aubergine (eggplant) and tomato dip. The name is derived from the Arabic word Zaalouk, which means puree.
Different families have their own versions of the dish. Some versions, such as that in the Fez or Taza region, include grilled peppers and others include the addition of black olives. While most recipes tend to roast the eggplants, others boil them instead. These are then cooked with tomatoes and flavorful spices such as cumin to a puree like consistency.
Zaalouk is served hot or cold as a starter salad, at the beginning of a meal but is sometimes also served as a side dish, alongside grilled chicken, lamb, fish, and other main dishes.
ingredients
This segment explains the best ingredients for making eggplant Zaalouk, and possible options for substitution. For measurements, see the recipe card provided at the bottom of this page.
- Aubergines (eggplant) – choose firm and not too-soft eggplants.
- Other Vegetables – Tomatoes and lemon (for the lemon juice).
- Olive Oil.
- Seasoning – salt, pepper, cumin, garlic, and ground paprika. When it comes to seasoning, cumin is the star and the rest of the spices will depend on taste so feel free to use your favorite seasonings. For the quintessential Moroccan taste, try using some Chermoula Spice!
- Herbs – coriander and parsley.
how to make Moroccan Zaalouk
This section gives a summarized step-by-step breakdown of how to make Moroccan Zaalouk. A detailed recipe card has been provided at the bottom of this page.
- Wash, peel partially in stripes, and chop the aubergine into chunks. Place the chunks on a parchment paper-lined baking tray and roast in the oven until soft. You can also boil or grill the aubergines whole or cut them into two, over an open fire.
- Next, peel and deseed the tomatoes then chop them into small sizes. (See how to peel tomatoes in this marinara recipe).
- Heat some olive oil in a pan under medium heat. Add the tomatoes, garlic, salt, and spices and allow this to cook under low heat.
- Stir in the aubergine, parsley, and coriander. Cover, and allow this to simmer until all the vegetables have softened. Stir from time to time so it does not burn. Once cooked, add the lemon juice and stir. Serve your Moroccan eggplant dip hot or cold as a starter (appetizer) or as a side dish.
Useful Tip: Normally, the tomatoes and aubergine release their own fluid so you do not need to add any liquid. However, this may differ depending on the type of eggplant you are using. In this case, feel free to add a third of a cup of water when cooking, if the pot feels too dry.
what to serve with Zaalouk
This Moroccan aubergine Zaalouk is vegan, low-carb, paleo-friendly, and gluten-free making it the perfect starter, as it can also be eaten by those with these special dietary requirements. For a complete Moroccan experience, serve it as a starter salad garnished with some black olives, parsley, or sliced lemon, and serve it hot or cold with some Khobz bread.
You can also serve Zaalouk as a side dish, alongside some regular bread, baguette, grilled or oven-baked chicken, lamb, fish, or roasted root vegetables such as potatoes.
useful tips
- The tomatoes and aubergines usually release their own fluid when cooking, so you do not need to add any liquid. However, this may differ depending on the type of eggplants you are using. In this case, feel free to add water, a little at a time, if the pot feels too dry. If needed, add water in small increments until the eggplants are totally soft and mushy when pressed with a spoon.
- use more tomatoes if you prefer a more dominant and red Zaalouk.
- the consistency is a matter of taste, cook the aubergines longer or use your wooden spoon to mash if you prefer your dish to have a more puree-like consistency.
- use cayenne or chili pepper, if you like your Zalouk spicy.
more tasty recipes to love!
These recipes are a must-try!
- AIP Taco Seasoning with Chicken Tacos
- Old Fashioned Liver and Onions Recipe
- Healthy Minced Beef Recipe
- Lebanese Molokhia (Jews Mallow) Recipe
- Jamaican Steamed Cabbage
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📖 Recipe
Zaalouk - Tomato and Aubergine Dip
Ingredients
- 3 Aubergines - eggplants (medium-sized)
- 4 tomatoes
- 4-6 tablespoon olive oil
- 3-8 garlic cloves (use more or less, depending on taste)
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon ground black pepper
- 1 teaspoon ground paprika
- a handful of chopped parsley
- a handful of chopped coriander (cilantro)
- fresh lemon juice (squeezed from a quarter of a lemon - use more if preferred, but exercise caution)
Instructions
- Wash the aubergine (eggplant), slice off the base, and peel in stripes. Chop them into chunks (about 1cm thick) and place these on a parchment paper-lined baking tray.
- Preheat the oven to 200 degrees Celcius (392°F) with a rack in the upper third of the oven and bake for 15-20 minutes. You can also boil or grill the aubergines whole or cut them into two pieces, over an open fire.3 Aubergines - eggplants
- While the aubergines are roasting in the oven, peel and deseed the tomatoes (see tip below), then chop them into small sizes.
- Heat some olive oil in a pan under medium heat. Add the tomatoes, garlic, salt and spices. Allow this to cook for about 10 minutes, under low heat. Add the aubergine, parsley and coriander, then stir to combine.3 Aubergines - eggplants, 4 tomatoes, 3-8 garlic cloves, 1 teaspoon salt, 1 teaspoon cumin, 1 teaspoon ground black pepper, 1 teaspoon ground paprika, a handful of chopped parsley, a handful of chopped coriander (cilantro), 4-6 tablespoon olive oil
- Next, cover, and allow it to simmer under low heat for 20 minutes until all the vegetables have softened to a puree like consistency. Once cooked, add the lemon juice, stir, and remove the pan from the heat.fresh lemon juice
- Serve Moroccan Zaalouk hot or cold as a starter (appetizer) or as a side dish to accompany grilled meat, fish, chicken, or vegetables.
Video
Notes
- To peel tomatoes, make an x-shaped cut at the base of each tomato, dip them briefly in a bowl of hot water, then transfer them to another bowl filled with ice-cold water. You can then proceed on to peel them.
- Normally, the tomatoes and aubergines release their own fluid when cooked, so you do not need to add any liquid. However, this may differ depending on the type of eggplants you are using. In this case, feel free to add water, a little at a time, if the pot feels too dry. If needed, add water in small increments until the eggplants are totally soft and mushy when pressed with a spoon.
- use more tomatoes if you prefer a more dominant and red Zaalouk.
- the consistency is a matter of taste, cook the aubergines longer or use your wooden spoon to mash if you prefer your dish to have a more puree-like consistency.
- use cayenne or chili pepper, if you like your Zalouk spicy.
- Peppers
- Carrots
- Pumpkin
- Cauliflower
- Zucchini
Nutrition
frequently asked questions
While Baba Ganoush and Zaalouk are both eggplant dips, Baba Ganoush has tahini as a key ingredient, which is not present in Zalouk.
Both dips have a different taste profile; creamy and earthy for Baba Ganoush because of the tahini, and more fresh and bright for Zaalouk, due to the spices, tomatoes, and lemon juice.
Yes. At about 11grams of net carbs per serving, Zaalouk is certainly low-carb. It is also whole-30 and paleo-friendly.
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