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Today we are making one of my favorite vegan dishes, Zaalouk. This Moroccan eggplant dip is made with fresh eggplant, tomato, spices, and olive oil. It’s fabulous served as a salad, in a tagine, or as a dip with bread.

a plate of Moroccan eggplant dip

Zaalouk is one of my favorite ways to eat vegetables. This classic Moroccan recipe combines a blend of eggplant, tomatoes, and herbs to make a super flavorful and colorful dip.

It features flavors similar to this easy roasted eggplant, but in mashed form!

You’ll often find this dip served on top of beef and chicken tagines, or as a side amongst a variety of other veggie based salads.

If you want to explore the colorful world of Moroccan salads (more on this later!), I recommend starting with this tomato salad and cucumber mint salad.

Ingredients

ingredients to make eggplant dip
See recipe card for quantities.

Prepping the Tomatoes

Here are some tips on how to peel and remove the seeds from the tomatoes:

  • score the top and bottom of the tomatoes
  • blanch in boiling water for 1 minute before transferring to an ice bath and pull the peels off with ease
  • slice the tomatoes into fourths and remove the seeds with your fingers

Instructions

ingredients to make eggplant dip
In a medium sized stock pot combine everything except the vinegar and mix. Turn the heat up to medium high and bring to a simmer.
a pot with ingredients to make eggplant dip
Next, cover and continue to simmer over medium heat for 20 minutes or until the eggplant has broken down and reduced significantly. 
a pot with eggplant dip
Check the consistency and if it’s too dry add a splash of water. Finally, add the vinegar and mix to combine. Mash to desired consistency with a fork.
a plate of Moroccan eggplant dip
Serve with a slice of toasted bread, a drizzle of olive oil and a sprinkle of cilantro and paprika if desired. 

How to Serve Zaalouk

Zaalouk can be served as a salad, dip or entree (more on that later).

To serve it as a salad or dip, simply add to a plate and top with a drizzle of olive oil and a light sprinkle of paprika if desired. Serve with freshly toasted bread.

A complete recipe for Zaalouk tagine is coming soon. In the meantime, it’s fabulous served warm on top of this Moroccan Lamb Shank Tagine.

More Moroccan Salads

Moroccan Roasted Pepper Salad

10 Minute Grated Moroccan Carrot Salad

Spicy Potatoes: my Moroccan grandma’s version of potato salad

Classic Moroccan Lentil Salad
a plate of Moroccan eggplant dip

Bismillah,

Salima written in cursive
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a plate of Moroccan eggplant dip

Zaalouk (30 minute Moroccan Eggplant Dip)

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  • Author: Salima Benkhalti
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: salad, side, snack, dip
  • Method: stovetop
  • Cuisine: Moroccan, North African, Mediterannean, African
  • Diet: Vegan
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Description

Today we are making one of my favorite vegan dishes, Zaalouk. This Moroccan eggplant dip is made with fresh eggplant, tomato, spices, and olive oil. It’s fabulous as a salad, with lamb, or as a dip with bread. 

Ingredients

Scale
  • 1 large eggplant, roughly peeled and chopped into cubes
  • 3 ripe tomatoes, peeled and chopped with seeds removed (see note for tips)
  • 4 cloves garlic, minced
  • 2 tbsp parsley, minced
  • 2 tbsp cilantro, minced
  • 1 tsp salt
  • 2 tsp paprika
  • 1 tsp cumin
  • 2 tbsp olive oil
  • 3/4 cup water
  • 1 tsp white vinegar

Instructions

  1. In a medium sized stock pot combine everything except the vinegar and mix. Turn the heat up to medium high and bring to a simmer.
  2. Cover and continue to simmer over medium heat for 20 minutes or until the eggplant has broken down and reduced significantly.
  3. Check the consistency and if it’s too dry add a splash of water. Next, add the vinegar and mix to combine. Mash to desired consistency with a fork.
  4. Serve with a slice of toasted bread, a drizzle of olive oil and a sprinkle of cilantro and paprika if desired.

Notes

Here are some tips on how to peel and remove the seeds from the tomatoes:

  • score the top and bottom of the tomatoes
  • blanch in boiling water for 1 minute before transferring to an ice bath and pull the peels off with ease
  • slice the tomatoes into fourths and remove the seeds with your fingers

Enjoy this recipe?

If you tried this recipe, please consider leaving a review in the comment section. I love hearing feedback and your review helps to keep Salima’s Kitchen going!