Soft eggplant, juicy tomatoes, garlic, olive oil, and spices come together in this easy Moroccan Zaalouk recipe. Serve it warm with bread!
You ever taste something and think, Where have you been all my life?! That was me, sitting cross-legged on a cushion in a tiny riad in Marrakech, scooping up this rich, smoky dip-slash-spread with a hunk of warm bread. It was Zaalouk, and it stole my heart.
I tried to play it cool like, “Oh yes, I totally knew about this,” but inside? Full-on fireworks. It was everything I didn’t know I wanted—velvety eggplant, a punch of garlic, smoky paprika. I might’ve licked the bowl clean. No shame.
So, naturally, I came home and obsessed over recreating it. And now? I make this Moroccan Zaalouk recipe on repeat. Sometimes for guests, sometimes just for me. Okay, mostly just for me.
Why You’ll Love This Moroccan Zaalouk Recipe?
You’ve got a lot of dip options out there. Hummus, baba ganoush, spinach-artichoke. But this one? This Moroccan Zaalouk recipe is the one I come back to. Here’s why:
- Simple ingredients, big flavor—no fancy shopping trips required.
- Versatile: Hot or cold, dip or side dish, lunch or midnight snack (been there).
- Vegan and gluten-free, without even trying. Love that for us.
- It’s a great meal-prep recipe, and honestly? It tastes better the next day.
- Oh, and it’s healthy, but let’s not make a big deal about it.
Ingredient Notes:
This recipe’s forgiving. If you’re missing something? No biggie. We’ll make it work.
- Eggplant (Aubergine, if you’re fancy): The star of the show. You want it soft enough to mash. Overcooked? Who cares! That’s what we’re going for.
- Ripe tomatoes: Grating them makes you feel very cheffy. But if you’re feeling lazy, canned diced tomatoes work. I won’t tell.
- Onion & Garlic: Essential for that deep flavor. I go heavy on garlic, but that’s just me.
- Olive Oil: You don’t need the expensive stuff, but if you have it, go wild.
- Tomato Paste: A little dab makes the flavor pop.
- Spices: Paprika and cumin give you that earthy, smoky vibe. Add chili flakes if you like a kick.
- Salt & Pepper: You know the drill.
- Cilantro: Optional, but I love the fresh bite it adds at the end.
How To Make Moroccan Zaalouk?
Alright, aprons on. Let’s do this.
Step 1: Boil the Eggplant
Get a big pot of water bubbling. Toss in your eggplant chunks and boil them until they’re really soft—like, falling apart. We’re not looking for “al dente” here. Drain and set them aside to cool down a bit.
Step 2: Grate the Tomatoes
Cut ‘em in half, grate them flesh side down over a box grater. You’ll end up with a pile of pulp and juice and just the skins in your hand. Careful—those graters are sneaky. Don’t ask about my band-aid collection.
Step 3: Sauté the Onions and Garlic
Heat up your olive oil in a big pan. Toss in the onions first, sauté until they’re soft and kinda translucent. Then the garlic joins the party. You’ll know it’s ready when your kitchen smells like something good’s happening.
Step 4: Add Tomato Goodness
Add the tomato pulp, tomato paste, and your spices. Stir it up and let it simmer with the lid on for about 10 minutes. It should thicken a little.
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Step 5: Mash It Up
Add the boiled eggplant to your pan. It’ll look chunky and a little messy—don’t panic. Take it off the heat, grab a potato masher (or a fork if you’re old-school like me), and mash until it’s the consistency of a thick dip.
Step 6: Simmer Again
Put it back on the heat, low this time. Let it simmer uncovered for another 7-10 minutes, until it thickens up even more. Stir often or you’ll be scraping burnt bits off the bottom. I’ve learned this the hard way.
Step 7: Garnish and Serve
Take it off the heat, drizzle a little olive oil on top, sprinkle some chopped cilantro if you’re feeling fancy, and you’re done! Serve warm or cold with bread, or just eat it with a spoon. No judgement.
Storage Options:
Honestly, this stuff gets better after a night in the fridge.
- Fridge: Airtight container. Good for 3-4 days.
- Freezer: Yep! Freeze it flat in a bag for easy defrosting. Lasts 2-3 months.
Pro tip? Warm it up gently on the stove, with a splash of olive oil to freshen it up.
Variations and Substitutions:
- Swap the Eggplant: Zucchini works in a pinch. It’s different, but tasty.
- Spice It Up: Add chili flakes or harissa if you like things spicy.
- Add Lemon Juice: A squeeze at the end gives it a fresh zing.
- Use Smoked Paprika: For an extra layer of smoky goodness.
- No Cilantro? Flat-leaf parsley is your friend.
What to Serve with Moroccan Zaalouk?
This stuff is super versatile. Some ideas:
- Bread: Warm pita, crusty baguette, or any carb you love.
- Grilled Meat or Fish: Perfect alongside lamb chops or grilled chicken.
- Rice or Couscous: Spoon it right over. Trust me on this.
- As a Dip: Move over, hummus.
- On Toast: I call it Moroccan avocado toast. No avocado required.
Frequently Asked Questions:
Can I make it ahead?
Oh yeah. It tastes even better the next day.
Do I have to peel the eggplant?
Nope. Leave the skin on. Adds texture (and saves time).
Can I use canned tomatoes?
Yep! Just drain them a bit so it’s not watery.
If you make this Moroccan Zaalouk recipe, I need to know. Tell me how it went! Did you spice it up? Eat it all in one sitting? No judgement. Snap a pic and tag me, or leave a comment below. Can’t wait to hear what you think!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
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Moroccan Zaalouk Recipe
Ingredients
- 1 large aubergine eggplant, cut into approximately 16 pieces
- 4 ripe Italian tomatoes halved and grated (alternatively, use other ripe tomato varieties)
- 1 medium onion finely chopped
- 1 –2 garlic cloves peeled and minced
- 2 tablespoons olive oil
- 1 teaspoon tomato paste
- ½ teaspoon ground cumin
- 1 teaspoon ground paprika
- Salt and black pepper to taste
- Garnish: Chopped fresh cilantro and an additional drizzle of olive oil
Instructions
Prepare the Eggplant:
- Bring a large pot of water to a boil. Reduce the heat to medium-high. Add the diced aubergine and cook for 15 to 18 minutes, or until the eggplant becomes very soft and tender. Drain the eggplant thoroughly and set aside.
Prepare the Tomatoes:
- Slice the tomatoes in half lengthwise. Using a box grater, grate the tomatoes flesh-side down until only the skins remain. Exercise caution while grating to avoid injury.
Sauté the Onions and Garlic:
- In a medium-sized saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 4 to 5 minutes, or until the onion becomes translucent. Add the minced garlic and sauté for an additional 1 minute until fragrant.
Create the Tomato Sauce:
- Stir in the grated tomato pulp, tomato paste, ground cumin, ground paprika, salt, and black pepper. Mix well to combine. Cover the saucepan and allow the mixture to cook for 10 to 12 minutes over medium heat.
Incorporate the Eggplant:
- Add the cooked aubergine to the tomato mixture. Remove the saucepan from heat and, using a potato masher or fork, mash the eggplant into the tomato sauce until a smoother consistency is achieved.
Simmer the Zaalouk:
- Return the saucepan to the stove over medium-low heat. Simmer the mixture uncovered for 7 to 10 minutes, stirring occasionally, until most of the liquid has evaporated and the zaalouk has thickened.
Garnish and Serve:
- Remove from heat. Garnish the zaalouk with freshly chopped cilantro and a drizzle of olive oil. Serve warm or at room temperature, accompanied by crusty bread or crackers.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
