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Zaalouk in a bowl with a silver spoon

Zaalouk (Moroccan Eggplant Dip)

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons tomato paste
  • 5 cloves garlic minced or pressed
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika or regular paprika
  • ¼ teaspoon red pepper flakes
  • 16 ounces (450 grams) tomatoes chopped into small dice (3 cups)
  • 1 teaspoon salt
  • 2 medium (1100 grams) eggplants chopped into small dice
  • 1 cup (250 grams) water
  • 2 tablespoons parsley chopped
  • 2 tablespoons cilantro chopped
  • 4 wedges lemon for serving

  • Chop 16 ounces tomatoes and 2 medium eggplants into 1/5-inch or 5mm dice.
    Chopped tomatoes and eggplant
  • Heat 2 tablespoons extra virgin olive oil in a large skillet, preferably with a heavy bottom.
    Add 3 tablespoons tomato paste, 5 cloves garlic, 2 teaspoons cumin, 2 teaspoons smoked paprika, ¼ teaspoon red pepper flakes, and fry for two minutes.
    Add the chopped tomatoes and 1 teaspoon salt. Cook for 5 minutes.
    diced tomato in a skillet with a wooden spoon
  • Add diced eggplants and 1 cup water.
    Stir, cover, and simmer for 20 minutes or until the eggplants are tender.
    Stir occasionally and add more water if the pan gets dry.
    eggplant dice in a skillet with cooked tomato
  • Add 2 tablespoons parsley and 2 tablespoons cilantro, both chopped. Finish cooking uncovered for a few more minutes or until there’s no more water in the pan.
    Mash some of the mixture with a fork to create a creamy texture.
    Taste and adjust for salt. Ideally, let the zaalouk cool down for 15 minutes before serving.
    eggplant and tomato dice in a skillet with hands
  • Serve zaalouk warm or at room temperature with some warm bread (Khobz or Pita bread are best) and a squeeze of lemon juice.
    Zaalouk on a plate with a spoon, a hand, and fresh herbs
Nutrition information is an estimate for 1 serving of zaalouk out of 4 servings without bread.
STORAGE & MAKE AHEAD
Make ahead: zaalouk keeps well for days, so you can make it ahead and use it for meal prep.
Refrigerator: keep leftovers in an airtight container in the fridge for up to 5 days. Take out of the refrigerator 15 minutes before serving and stir well.
Reheat: you can reheat this Moroccan eggplant salad in the microwave for 2 minutes.
Freezer: we don’t recommend freezing this recipe. If you do so, let it cool down completely first, then transfer it to a freezer-friendly container and freeze for up to 3 months. Thaw in the refrigerator over several hours.
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