This delicious Moroccan eggplant dip, zaalouk, is full of flavor and really easy to prepare. It’s similar to baba ganoush or muttabel, but with it’s own distinct identity. Delicious!
What is zaalouk?
Moroccan zaalouk is a simple Moroccan eggplant dip or cold salad, made with eggplants, tomatoes, olive oil, garlic and simple spices.
You can either use charred or roasted eggplant, or cook the eggplant in a saucepan with the other ingredients.
You can also determine the texture of the final product by how much you decide to mash the mixture after cooking.
What’s the difference between zaalouk and baba ganoush?
Baba ganoush is made with smoky, charred, eggplants and with tahini. It usually doesn’t contain tomatoes which are essential in zaalouk.
Both are delicious eggplant dips, but with a really different flavor profile! Baba ganoush is a lot smokier and earthier with the tahini, while zaalouk is brighter and has a distinctive tomato taste.
Why should I make this Moroccan eggplant salad?
Because this recipe is made in one pot, you don’t need to char or roast the eggplant in advance. It’s a huge time saver and a very simple recipel
This is a really healthy cold appetizer, made with simple produce, spices and olive oil. Lots of health benefits!
The flavors are exotic, tangy, and really customizable. You can even switch up the texture however you like, making the dip smoother or chunkier.
Ingredients you need for Zaalouk:
Olive Oil: Good quality olive oil for the best results
Eggplant: 1 large or a couple medium eggplants, peeled and diced into cubes
Tomatoes
Garlic Cloves
Paprika, cumin, turmeric powder, salt, pepper: the spices you need, and feel free to add chili flakes for more of a spicy kick
Cilantro (coriander): fresh chopped cilantro, some to mix in and some to top with
Water: just a splash of water to help the eggplant simmer
Lemon Juice: a tablespoon or two to give a little brightness to the mix
How to make this dish:
- Add all the ingredients except the lemon juice to a medium saucepan. Bring to a boil, then reduce the heat to low and cover. Simmer for 30 minutes or so, until eggplant is cooked through.
- Remove the cover from the pot and simmer on low for another 5-10 minutes until liquid is reduced and mixture has thickened. Stir in the lemon juice.
- Using a potato masher or a wooden spoon, mash the eggplant tomato mixture until a thick puree forms.
Note: to get a smokey flavor, you can grill the eggplant or roast under the boiler. Place the roasted or grilled cubes in the saucepan and proceed with the recipe as directed, but cut the initial cooking time when the pot is covered down to 12-15 minutes.
What to serve zaalouk with?
We like using this as a dip, and using crusty bread or pita bread to scoop it up with. Alternately, this would make a delicious spread on sandwiches, would be lovely with eggs, and can stand on its own as a salad. If using as a salad, this would be delicious alongside some mixed grills, or any rice dish.
Storing leftovers:
Leftovers can be stored tightly covered in the fridge for up to 4 days.
You can also freeze leftover zaalouk for up to 3 months in a tightly covered container. The dip might separate a little but the flavor will be the same. Thaw frozen zaalouk overnight in the fridge or at room temperature for a few hours.
FAQs:
Baba ganoush has tahini and a more smokey flavor. Zaalouk has tomatoes and a brighter flavor profile.
Yes! Just add a pinch of chili flakes, or a deseeded and chopped green chili pepper to the ingredients in the saucepan.
Yes! The dip might separate a little but the flavor will be the same. Thaw frozen zaalouk overnight in the fridge or at room temperature for a few hours.
Yes, by adding a tablespoon or two of tomato paste. You can also add an extra tomato to the ingredients if you like.
If you liked this recipe, you might like:
Rummaniyeh-Lentil Eggplant Stew
Watch how to make Zaalouk:
Moroccan Zaalouk
Ingredients
- 1/4 cup olive oil
- 1 large eggplant, peeled and diced into cubes 1 lb, 550 g
- 2 tomatoes, diced
- 4 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped cilantro (coriander)
- 2 tablespoon water
- 1-2 tablespoon lemon juice
Instructions
- In a medium pot on medium heat, add the olive oil. Add the eggplant cubes, the tomatoes, garlic, paprika, cumin, turmeric, salt, pepper, cilantro, and water. Stir to combine.
- Bring to a boil, then reduce heat to low/medium low and simmer, covered for 30 minutes or until eggplant is cooked through.
- Remove the cover from the pot and simmer on low for another 5-10 minutes until liquid is reduced and mixture has thickened. Stir in the lemon juice.
- Using a potato masher or a wooden spoon, mash the eggplant tomato mixture until a thick puree forms.
- Place in a serving dish, top with extra chopped cilantro and extra olive oil. Enjoy with pita bread or crusty bread.
Katherine says
I love baba ganoush, so I can’t wait to try its cousin zaalouk!
Farah Abumaizar says
I hope you love it too!
Ieva says
Great recipe! We were planning to make baba ganoush but then realised we ran out of tahini. We came across this recipe and it did not disappoint! Lovely flavour, easy to make and a great alternative to baba ganoush! Thanks for sharing the recipe!
Farah Abumaizar says
Yes this is such a great alternative ! Thanks Ieva!
Danielle says
I cannot wait to make this, it sounds so delicious! I love Moroccan food 🙂
Farah Abumaizar says
Me too! Hope you love this recipe
Dannii says
I adore Moroccan food and this looks delicious. A great way to use eggplant too.
Farah Abumaizar says
I totally agree!
Estee says
This looks sooo yummy!!! We really got into eating eggplant when I moved to the Middle East and im always looking for new dip recipes!
Farah Abumaizar says
That’s so cool! Love middle eastern food!