A rich, smoky Moroccan eggplant and tomato salad cooked with garlic, olive oil, cumin, and paprika. This velvety dip is a staple in Moroccan kitchens, naturally vegan and gluten-free.
A traditional Moroccan eggplant and tomato delight.
Partially peel the eggplant (leave some skin for texture). Slice it, place in a pot with water and 1/4 tsp salt. Boil until fully cooked. Drain, mash and crush well, then set aside.
Heat 1 tbsp vegetable oil in a frying pan. Grate 2 garlic cloves into the pan and saute until slightly darkened. Add 2 grated tomatoes, 1/2 tsp black pepper, 1/2 tsp cumin, 1 tbsp paprika, and 1 tbsp chopped parsley. Stir well until the sauce thickens.
Add the mashed eggplant to the tomato sauce and mix well. Season with 1/4 tsp salt (adjust to taste), 1 tbsp vinegar, and 1 tbsp olive oil. Cook on low heat until the mixture thickens.
Taste and adjust salt as needed. Drizzle with extra olive oil, garnish with chopped parsley, olives, or a sprinkle of cumin. Serve warm or at room temperature with crusty Moroccan bread.
Add an extra roasted red or yellow bell pepper to the mix, diced and stirred in at the end. The added sweetness and color make this version even more vibrant and pairs beautifully with the smoky base.
Stir 1 to 2 tablespoons of harissa paste into the tomato sauce along with the spices. The fiery, aromatic heat of the harissa elevates the zaalouk into a bold and addictive dip.
Finely chop the rind of one preserved lemon and stir it in just before serving. The bright, tangy, slightly funky flavor of preserved lemon cuts through the richness of the eggplant beautifully.
Use the zaalouk as a relish for grilled lamb chops, merguez sausages, or kefta kebabs. The smoky, tangy salad provides a fresh, bright contrast to charred, spiced meats.
