Looking for a delicious, smoky dip that’ll transport your taste buds straight to Morocco? Let me introduce you to Zaalouk, a fantastic smoky eggplant and tomato dip that’s become my go-to for both casual gatherings and special occasions. This traditional Moroccan dish combines the richness of roasted eggplant with the sweetness of tomatoes and a perfect blend of aromatic spices.
Ingredients
- 2 large eggplants
- 4 ripe tomatoes, chopped
- 4 cloves of garlic, minced
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional, but recommended for extra smokiness)
- 2 tablespoons chopped fresh cilantro
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Crusty bread or pita for serving
Instructions
- Pierce your eggplants several times with a fork and place them directly on a gas stovetop flame or under the broiler. Rotate them occasionally until the skin is charred and the flesh is completely soft (about 15-20 minutes).
- Let the eggplants cool slightly, then peel off the charred skin. Don’t worry if a few charred bits remain – they’ll add to the smoky flavor.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
- Add chopped tomatoes, paprika, cumin, and smoked paprika. Cook until tomatoes break down and become sauce-like (about 10 minutes).
- Add the peeled eggplant to the skillet. Using a wooden spoon, mash the eggplant and mix it with the tomato mixture.
- Cook for another 10-15 minutes, stirring occasionally, until the mixture thickens and any excess liquid evaporates.
- Stir in lemon juice and cilantro. Season with salt and pepper to taste.
- Serve warm or at room temperature with crusty bread or pita.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 45-50 minutes
Servings: 6-8 as an appetizer
Recipe Notes
- For the best smoky flavor, charring the eggplants over a gas flame is ideal. If using an electric stove, broiling will work well too.
- Don’t rush the cooking process – allowing the tomatoes to properly break down and the excess moisture to evaporate is key to achieving the right consistency.
- This dip can be made ahead and stored in the refrigerator for up to 3 days. The flavors actually improve overnight!
- If your tomatoes aren’t very ripe, you can add a teaspoon of tomato paste to enhance the flavor.
- For a spicier version, add 1/4 teaspoon of cayenne pepper or a finely chopped fresh chili.
- The texture should be chunky yet spreadable – feel free to adjust based on your preference by mashing the eggplant more or less.
This Zaalouk recipe is wonderfully versatile – serve it as a dip with bread, as part of a mezze platter, or even as a side dish. The combination of smoky eggplant, rich tomatoes, and aromatic spices makes it a crowd-pleaser that’s both healthy and satisfying.
Zaalouk
A fantastic smoky eggplant and tomato dip that's become my go-to for both casual gatherings and special occasions. This traditional Moroccan dish combines the richness of roasted eggplant with the sweetness of tomatoes and a perfect blend of aromatic spices.
Ingredients
- 2 large eggplants
- 4 ripe tomatoes chopped
- 4 cloves of garlic minced
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 2 tablespoons chopped fresh cilantro
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Crusty bread or pita for serving
Instructions
- Pierce your eggplants several times with a fork and place them directly on a gas stovetop flame or under the broiler. Rotate them occasionally until the skin is charred and the flesh is completely soft (about 15-20 minutes).
- Let the eggplants cool slightly, then peel off the charred skin. Don't worry if a few charred bits remain – they'll add to the smoky flavor.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
- Add chopped tomatoes, paprika, cumin, and smoked paprika. Cook until tomatoes break down and become sauce-like (about 10 minutes).
- Add the peeled eggplant to the skillet. Using a wooden spoon, mash the eggplant and mix it with the tomato mixture.
- Cook for another 10-15 minutes, stirring occasionally, until the mixture thickens and any excess liquid evaporates.
- Stir in lemon juice and cilantro. Season with salt and pepper to taste.
- Serve warm or at room temperature with crusty bread or pita.
