Smoky Moroccan Zaalouk (Cooked Eggplant & Tomato Salad)
Smoky Moroccan Zaalouk is a beloved Moroccan dip made with roasted eggplants, juicy tomatoes, and a blend of aromatic spices. It’s perfect as a side dish, an appetizer, or simply scooped up with crusty bread.
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Smoky Moroccan Zaalouk Ingredients
Ingredients:
2 large eggplants (peeled and cubed)
3 large tomatoes (peeled and chopped)
3 cloves of garlic (minced)
1/4 cup fresh parsley and coriander (finely chopped)
1/4 cup extra virgin olive oil
Spices: 1 tsp Cumin, 1 tsp Paprika, 1/2 tsp Salt, and a pinch of chili flakes
1 tbsp fresh lemon juice or vinegar
What goes into this Smoky Moroccan Zaalouk is simple and fresh. The base is 2 large eggplants, peeled and cubed, and 3 large tomatoes, peeled and chopped. The aromatics are 3 cloves of garlic, minced, and 1/4 cup of fresh parsley and coriander, finely chopped. The fat is 1/4 cup of extra virgin olive oil. The spices are 1 tsp cumin, 1 tsp paprika, 1/2 tsp salt, and a pinch of chili flakes. The finish is 1 tbsp of fresh lemon juice or vinegar, which brightens the whole dip.
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How to Make Smoky Moroccan Zaalouk
Cook the Eggplants: In a large pan, add the cubed eggplants with a little water and a pinch of salt 🧂. Cover and simmer until tender (about 10–15 minutes), then drain any excess water.
Cooking the eggplants is the first step of this Smoky Moroccan Zaalouk. The cubed eggplants go into a large pan with a little water and a pinch of salt. The pan is covered, and the eggplants simmer until tender, about 10–15 minutes. Then any excess water is drained, so the dip stays thick and rich instead of watery. This gentle simmer is what gives the eggplants their soft, silky texture.
For another hearty dinner, try our Ultimate Spaghetti and Meatballs.
Add & Mash: Add the chopped tomatoes, minced garlic , olive oil , and all the spices. Use a fork or a potato masher to crush everything together while cooking over medium heat for 10 minutes until the mixture thickens.
The Finish: Stir in the fresh parsley, coriander, and lemon juice . Cook for another 2 minutes, then serve your smoky Zaalouk warm or cold with fresh Moroccan bread (Khobz) .
Mashing and finishing bring this Smoky Moroccan Zaalouk together. The chopped tomatoes, minced garlic, olive oil and all the spices go in, and a fork or a potato masher crushes everything together while it cooks over medium heat for 10 minutes, until the mixture thickens. Then the fresh parsley, coriander and lemon juice are stirred in, and the dip cooks for another 2 minutes. That final stir is what keeps the herbs fresh and the lemon bright.
Serving Smoky Moroccan Zaalouk
Serve this Smoky Moroccan Zaalouk warm or cold with fresh Moroccan bread (Khobz).
For another comforting classic, try our Marry Me Chicken.
Why does this Smoky Moroccan Zaalouk work for every table? It is a beloved Moroccan dip made with roasted eggplants, juicy tomatoes and a blend of aromatic spices. It is perfect as a side dish, an appetizer, or simply scooped up with crusty bread. Serve it warm or cold, with fresh Moroccan bread (Khobz), and it fits any meal, from a family lunch to a festive spread.
A dip for every table, this Smoky Moroccan Zaalouk is at its best when the eggplants are soft and silky, the tomatoes have thickened with the garlic, olive oil and spices, and the parsley, coriander and lemon juice are stirred in at the very end. Scoop it up with crusty bread, serve it warm or cold, and enjoy it as a side dish or an appetizer.
This Smoky Moroccan Zaalouk is ready to serve.