Zaalouk (Eggplant Appetizer) Recipe

Introduction

Zaalouk is a flavorful Moroccan eggplant appetizer that combines tender roasted vegetables with bold spices and fresh herbs. This versatile dish can be enjoyed warm or cold, making it perfect as a dip or side for any meal.

Ingredients

• 2 lbs eggplant (peeled and chopped into 1-inch cubes)
• 4 medium tomatoes (peeled and chopped)
• 1/4 cup olive oil
• 6 cloves garlic (minced)
• 2 tbsp parsley (chopped)
• 2 tbsp cilantro (chopped)
• 2 tsp smoked paprika
• 2 tsp cumin
• 1 tsp kosher salt
• 1/8 tsp cayenne powder
• 1 lemon (2-3 tbsp juice)

Instructions

1. Step 1: In a Dutch oven or deep skillet, heat olive oil over medium heat. Add the eggplant, tomatoes, garlic, parsley, cilantro, smoked paprika, cumin, salt, cayenne powder, and 1/3 cup of water. Stir well to combine all ingredients.
2. Step 2: Cover the pan and cook over medium heat for 20-25 minutes, or until the eggplant and tomatoes are very soft and easy to mash.
3. Step 3: Stir in the lemon juice, then cook uncovered over low heat to reduce the liquid. Stir frequently and occasionally scrape the bottom of the pan to prevent burning. Adjust heat as necessary.
4. Step 4: When the mixture reaches your desired consistency, taste and adjust seasoning with additional salt if needed. Serve warm or cold with pita bread or your favorite accompaniment.

Tips & Variations

• To easily peel tomatoes, blanch them in boiling water for 30 seconds, then transfer to ice water before peeling.
• For a smokier flavor, try charring the eggplant over an open flame before chopping.
• Add a pinch of sugar if your tomatoes are too acidic to balance the flavors.
• Garnish with a drizzle of good-quality olive oil and extra fresh herbs before serving.

Storage

Store zaalouk in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally, or enjoy it cold as a refreshing dip.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unpeeled eggplant for this recipe?

Yes, you can leave the skin on if you prefer a firmer texture and slightly more bite, but peeling helps achieve a smoother, creamier consistency.

Is zaalouk gluten-free?

Yes, zaalouk itself is naturally gluten-free. Just be sure to serve it with gluten-free bread or veggies if you have dietary restrictions.

Zaalouk (Eggplant Appetizer) Recipe

Print Recipe

★★★★★

4.4 from 78 reviews

Zaalouk is a traditional Moroccan eggplant appetizer featuring a smoky blend of roasted eggplant and tomatoes infused with garlic, paprika, cumin, and fresh herbs. This flavorful dip is cooked slowly to develop a creamy texture, perfect for serving warm or cold alongside pita bread or other breads for a delicious starter or snack.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Moroccan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 2 lbs eggplant, peeled and chopped into 1-inch cubes
• 4 medium tomatoes, peeled and chopped
• 6 cloves garlic, minced
• 2 tbsp parsley, chopped
• 2 tbsp cilantro, chopped

Spices and Seasonings

• 2 tsp smoked paprika
• 2 tsp cumin
• 1 tsp kosher salt
• 1/8 tsp cayenne powder

Other Ingredients

• 1/4 cup olive oil
• 1 lemon, juiced (about 2–3 tbsp)
• 1/3 cup water

Instructions

1. Heat Olive Oil and Combine Ingredients: In a Dutch oven or deep skillet, heat 1/4 cup olive oil over medium heat. Add the peeled and cubed eggplant, peeled and chopped tomatoes, minced garlic, chopped parsley and cilantro, smoked paprika, cumin, kosher salt, cayenne powder, and 1/3 cup of water. Stir thoroughly to combine all ingredients evenly.
2. Cook Covered Until Soft: Cover the pan and cook the mixture over medium heat for 20 to 25 minutes. During this time, the eggplant and tomatoes will soften significantly, becoming tender enough to mash easily.
3. Add Lemon Juice and Reduce Liquid: Stir in the juice of one lemon. Continue to cook the mixture uncovered on low heat, stirring frequently and scraping the bottom of the pan to prevent sticking. This step helps to reduce excess liquid and concentrate the flavors without burning the mixture.
4. Adjust Consistency and Seasoning: When the zaalouk has thickened to your preferred consistency, taste it and adjust the seasoning with additional salt if needed. Remove from heat once the texture is creamy and flavors are well balanced.
5. Serve: Serve the zaalouk warm or cold as a delicious appetizer. It pairs beautifully with pita bread or any bread of your choice for dipping.

Notes

• For easier peeling of eggplants and tomatoes, blanch them briefly in boiling water, then transfer to ice water before peeling.
• Zaalouk can be served warm or cold according to preference and is best consumed within 2-3 days if refrigerated.
• The smoky flavor can be enhanced by roasting the eggplants before peeling and chopping, if desired.
• Use fresh lemon juice instead of bottled for the best flavor.
• Adjust cayenne powder to control the heat level.

Keywords: Zaalouk, Moroccan eggplant dip, eggplant appetizer, smoky eggplant salad, North African appetizer, vegan eggplant dish