Zaalouk is a popular Moroccan dip or salad made with eggplants, green peppers and tomatoes and seasoned with paprika, cumin, and herbs.
It’s super flavourful and it makes a great appetiser, side or snack! It’s usually eaten as a dip with crusty bread.
The preparation and ingredients of zaalouk can vary slightly based on the location or individual preferences. There might be different ratios, or ingredients.
Nevertheless, the traditional Moroccan seasoning of cumin and paprika with garlic, cilantro, parsley, and olive oil is what gives zaalouk its wonderful flavour.
In fact, it’s popular for its rich and smokey flavours, given from the roasted aubergine and use of spices and herbs. It’s definitely a dip to add to your repertoire!
Tomatoes and eggplants are staples in many different cuisines of the Middle East, Southern Europe, and Northern Africa.
There are many similar dips featuring these same ingredients, like caponata, from Italy, or baba ganoush from Lebanon.
As with any recipe that uses very simple ingredients, it’s best to use the highest quality ingredients you can find.
That goes for the aubergine, tomatoes and peppers but also for olive oil, which should be high quality extra virgin olive oil.
Zaalouk Ingredients: What you need
- Aubergines
- Tomatoes
- Garlic
- Green pepper (long variety)
- Paprika
- Cumin
- Salt and Black pepper to taste
- Fresh coriander
- Fresh parsley
Step By Step Instructions
- Roast the aubergines and peppers: Prepare the aubergines and peppers on a baking tray. Poke the aubergine with a foro on all sides. Brush the vegetables with olive oil and cook at the highest temperature (250 C) for about 20/25 minutes until charred on both sides.
- Cook the tomatoes: In the meantime bring some water to the boil, make a cross cut in the tomatoes on the top and add the tomatoes to the water, wait for 30/40 seconds and remove from the water. Now peel the tomatoes, and cut them into small cubes.
- Pan fry the tomatoes: In a pan heat up some olive oil, add grated garlic, then add the tomatoes, salt, the spices and the fresh herbs. and cook until the tomatoes are very soft.
- Prepare the vegetables: When the aubergine and peppers are done, cover them for a few minutes, to create steam and to make it easier to peel. Peel both aubergines and peppers, cut the aubergines very finely and the peppers in small pieces.
- Finish cooking: Add them to the pan with the tomatoes and mix to combine and cook for a few more minutes. Optionally you can add some tomato paste to make it more red.
Frequently Asked Questions
What is zaalouk?
Zaalouk is a Moroccan salad or dip made with tomatoes and eggplants, and seasoned with garlic, paprika, cumin and fresh herbs. It’s frequently eaten as a dip with bread.
How do you make zaalouk?
There are different ways to make zaalouk, here I show how I prefer to make it. I roast the aubergines and peppers first for a smokier flavour and then add them to a pan where I pan fried tomatoes with olive oil and garlic.
What’s the texture of zaalouk?
This again varies, I prefer an almost pureed texture that’s great to eat with bread, some prefer a chunkier texture that’s more salad like.
What’s the difference between zaalouk and baba ganoush?
Zaalouk and baba ganoush are similar dips, as the main ingredients for both are eggplants and tomatoes. Baba ganoush differs from zaalouk for the use ingredients like onions, walnuts, and pomegranate molasses. It also usually does not include the use of paprika.
How long does zaalouk last in the fridge?
Zaalouk can be kept in the firdge for up to 4 days.
Can you freeze zaalouk?
Yes, you can freeze zaalouk. It will keep for two to three months in the freezer.
DID YOU MAKE THIS RECIPE?
I love to see recreations and share them!
Zaalouk – Moroccan Eggplant and Tomato Dip
Ingredients
- 2 aubergines
- 3 tomatoes
- 2 green peppers long variety
- 2 tsp paprika
- 2 garlic cloves
- 1 tsp cumin
- Black pepper to taste
- Salt to taste
- 1 bunch of fresh coriander
- 1 bunch of fresh parsley
- Extra virgin olive oil
- Sliced bread to serve
- 1 tbsp tomato paste
Instructions
- Roast the aubergines and peppers: Prepare the aubergines and peppers on a baking tray. Poke the aubergine with a foro on all sides. Brush the vegetables with olive oil and cook at the highest temperature (250 C) for about 20/25 minutes until charred on both sides.
- Cook the tomatoes: In the meantime bring some water to the boil, make a cross cut in the tomatoes on the top and add the tomatoes to the water, wait for 30/40 seconds and remove from the water. Now peel the tomatoes, and cut them into small cubes.
- Pan fry the tomatoes: In a pan heat up 2 tbsp of olive oil, add grated garlic, then add the tomatoes, salt, the spices and the fresh herbs. and cook until the tomatoes are very soft.
- Prepare the vegetables: When the aubergine and peppers are done, cover them for a few minutes, to create steam and to make it easier to peel. Peel both aubergines and peppers, cut the aubergines very finely and the peppers in small pieces.
- Finish cooking: Add them to the pan with the tomatoes and mix to combine and cook for a few more minutes. Optionally you can add some tomato paste to make it more red.
- Serve and top with some more fresh herbs and a drizzle of olive oil.
Made this and it was delicious😍