Zaalouk

Zaalouk is a classic Moroccan recipe that brings eggplant, tomatoes and herbs together into a wonderfully flavourful, colourful dip.

It is often spooned over beef or chicken tagines, or served alongside an assortment of other vegetable salads.
It also makes a lovely appetizer.

Slowly cooked eggplant soaks up the rich spices, which makes this dish both comforting and exotic.

About as simple as a dish can get, and so delicious!

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What you need to make this zaalouk:

Eggplant — the star ingredient: it turns meltingly tender and soaks up the spices perfectly.
It's also packed with nutrients.
Spices — Salt, black pepper, cumin: the essentials for those authentic Moroccan flavours — warm, smoky, fragrant.
Garlic — it brings a sharp, aromatic quality, essential for building the base of flavour.
Olive oil — for cooking and for the final drizzle: it ties the flavours together and gives the mixture its silkiness.
Cilantro — it adds a fresh, aromatic note that perfectly complements the rich, spiced flavours of the zaalouk.
Tomatoes — they bring a touch of freshness and acidity, ideal for balancing the rich flavours of the zaalouk.

Why make this zaalouk?

Vegan: no eggs, no yogurt, no wheat – just the bold, smoky flavour of roasted vegetables and toasted spices.
Versatile: this zaalouk suits all kinds of meals and occasions, whether as a starter, a main course or a side dish.
Affordable: the ingredients are easy to find and inexpensive, which makes this zaalouk a smart choice for your weekly menu.
Everyone is welcome: Vegan? No problem.
Need it gluten-free? It already is!
This recipe adapts beautifully to different diets, so it's perfect for feeding everyone, whatever their food preferences.

A delicious Moroccan recipe that's easy to make, zaalouk is a salad of eggplant and tomatoes seasoned with spices.

Prep 15 min

Cook 1 hour

Total time 1 hr 15 min

Course: Appetizer Cuisine: Moroccan Keyword: Zaalouk Calories:

Ingredients

Servings: 4 people

Instructions

Preheat the oven to 200 ºC (392 ºF).
Cut the onions and tomatoes into small cubes.
Chop the cilantro.
Set aside
Prick the eggplants with a fork.
Place them on a parchment-lined baking sheet.
Bake for about 40 to 45 minutes, or until the skin is well wrinkled and peels away very easily.
Pour a drizzle of olive oil into a non-stick pan.
Add all the spices (garam masala, ginger, onions, cumin, mustard seeds, ground coriander, turmeric).
Cook for a few minutes until the onion is done and the aromas have infused.
Take the eggplants out of the oven.
Peel off the skin and cut them into small pieces.
Add them to the pan.
Let simmer for a few minutes so the eggplant takes on all the flavour.
Add the tomatoes.
Cover.
Cook over low heat for about 10 minutes.
Add the cilantro and the lemon juice.
Enjoy with pieces of pita bread (and, if you like, some garlic cream cheese).

Nutrition facts (per serving)

Tips

Add more garam masala or some chili powder for a spicier version.
Add fennel or cardamom for a more aromatic version.
Add a little goat cheese, feta, burrata or labneh for a richer, creamier version.
Add garlic for extra flavour.
Add smoked paprika for deeper flavours
Add bell peppers or zucchini for more colour and texture
Serve this dish with beef stew, chicken or grilled fish, lamb or pork.
The bread can be swapped for pita, sourdough, country loaf or even a baguette

Zaalouk

Zaalouk

Ingredients

Instructions

Nutrition facts (per serving)

Tips

Personal note

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