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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


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. 


  • 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


  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.


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