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Home » Recipes » Sides » Moroccan Zaalouk

Moroccan Zaalouk

Published: Mar 7, 2022 · Modified: Mar 7, 2022 by Farah Abumaizar · 10 Comments

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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!

moroccan zaalouk in a pan

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:

ingredients needed to make 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:

eggplant tomatoes, herbs and spices in saucepan before cooking
  1. 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.
  2. 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.
  3. 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?

finished moroccan zaalouk with pita bread

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.

spoon scooping out some moroccan eggplant dip from serving dish

FAQs:

What’s the difference between this and baba ganoush?

Baba ganoush has tahini and a more smokey flavor. Zaalouk has tomatoes and a brighter flavor profile.

Can you make this spicy?

Yes! Just add a pinch of chili flakes, or a deseeded and chopped green chili pepper to the ingredients in the saucepan.

Can you freeze zaalouk?

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.

Can you get a deeper red color to the final product?

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

Eggplant Fatteh

Beetroot Hummus

Watch how to make Zaalouk:

Moroccan Zaalouk

This eggplant dip is spicy, tangy, full of flavor and really easy to make! You'll love the exotic flavors of this healthy Middle Eastern dip
5 from 5 votes
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Course: Main Course
Cuisine: Middle Eastern
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4 people
Calories: 152kcal
Author: Farah Abumaizar

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.

Notes

If you want more of a charred 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.
If you want to make this spicier, add a pinch of red chili flakes, or a chopped green chili pepper to the mixture before cooking.
Storing Leftovers: Leftovers can e stored in the fridge tightly covered for up to 4 days.
You can also freeze zaalouk, although the texture might change. It may separate a little but the flavor will remain the same. Freeze tightly covered for up to 3 months.

Nutrition

Calories: 152kcal | Carbohydrates: 8g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 295mg | Potassium: 287mg | Fiber: 4g | Sugar: 4g | Vitamin A: 73IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 1mg
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Nutrition Facts
Moroccan Zaalouk
Amount Per Serving
Calories 152 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Sodium 295mg13%
Potassium 287mg8%
Carbohydrates 8g3%
Fiber 4g17%
Sugar 4g4%
Protein 1g2%
Vitamin A 73IU1%
Vitamin C 6mg7%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions

Comments

  1. Katherine says

    March 07, 2022 at 3:01 pm

    5 stars
    I love baba ganoush, so I can’t wait to try its cousin zaalouk!

    Reply
    • Farah Abumaizar says

      March 07, 2022 at 3:10 pm

      I hope you love it too!

      Reply
  2. Ieva says

    March 07, 2022 at 2:53 pm

    5 stars
    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!

    Reply
    • Farah Abumaizar says

      March 07, 2022 at 3:10 pm

      Yes this is such a great alternative ! Thanks Ieva!

      Reply
  3. Danielle says

    March 07, 2022 at 2:43 pm

    5 stars
    I cannot wait to make this, it sounds so delicious! I love Moroccan food 🙂

    Reply
    • Farah Abumaizar says

      March 07, 2022 at 3:10 pm

      Me too! Hope you love this recipe

      Reply
  4. Dannii says

    March 07, 2022 at 2:23 pm

    5 stars
    I adore Moroccan food and this looks delicious. A great way to use eggplant too.

    Reply
    • Farah Abumaizar says

      March 07, 2022 at 3:09 pm

      I totally agree!

      Reply
  5. Estee says

    March 07, 2022 at 12:42 pm

    5 stars
    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!

    Reply
    • Farah Abumaizar says

      March 07, 2022 at 3:09 pm

      That’s so cool! Love middle eastern food!

      Reply

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Hi, I'm Farah! I've been cooking and baking most of my life. I love Middle Eastern food, and decadent breakfast and desserts. Welcome to my food world!

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