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ZAALOUK DIP

Zaalouk Dip

A smoky, spiced Moroccan eggplant and tomato dip that’s bursting with rich, savory flavor and perfect for dipping, spreading, or enjoying as a side.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 medium eggplants, peeled and cubed
  • 3 large tomatoes, finely chopped
  • 3 garlic cloves, minced
  • 4 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder or harissa (optional)
  • 1 teaspoon salt
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh cilantro or parsley, chopped

Instructions

  1. Preheat oven to 400°F (200°C) if roasting eggplants. Otherwise, simmer cubed eggplants in water until soft, about 15 minutes.
  2. In a large skillet, heat olive oil and sauté minced garlic until fragrant.
  3. Add chopped tomatoes and cook until they break down and become saucy, about 10 minutes.
  4. Stir in cooked eggplants along with paprika, cumin, chili powder (if using), and salt.
  5. Simmer the mixture on low heat for 20–25 minutes, stirring occasionally, until it thickens.
  6. Mash the mixture gently with a fork or masher to create a chunky, spreadable consistency.
  7. Stir in lemon juice and chopped herbs, then drizzle with extra olive oil before serving.

Notes

  • Roasting the eggplants adds a deep, smoky flavor to the dip.
  • Zaalouk can be served warm, at room temperature, or cold.
  • It tastes even better the next day after the flavors have melded.
  • Use fresh herbs for the best flavor and presentation.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Moroccan
  • Diet: Vegan

Nutrition

  • Serving Size: 1 portion
  • Calories: 170
  • Sugar: 5g
  • Sodium: 380mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 5g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: zaalouk, moroccan dip, eggplant spread, vegan appetizer, tomato eggplant dip