Zaalouk (pronounced za-LOO-k) is one of the most essential and beloved “salads” of Moroccan cuisine. Though we call it a salad, it’s more like a warm, cooked dip or vegetable spread, similar in concept to a chunkier baba ghanoush, but uniquely spiced with the earthy, vibrant flavors of Morocco.
This dish takes humble eggplant and tomatoes, simmers them until they melt into a thick, richly seasoned mash, and transforms them into a sublime accompaniment for anything from grilled meats to a simple piece of Khobz (Moroccan bread).
Essential Tips for Authentic Zaalouk
- To Peel or Not to Peel: While some recipes leave the eggplant skin on, peeling the eggplant (aubergine) is traditional and ensures a smoother, less bitter final dip.
- The Smoky Option: For an extra layer of flavor, try roasting the eggplant first. Prick the whole eggplants with a fork and roast them over an open gas flame or under a broiler until the skin is charred and the flesh is tender. Scoop out the flesh and proceed with step 2. This adds a delicious smokiness.
- Texture is Personal: The final texture is up to you. For a simple side dish, leave it somewhat chunky. For a true dip, mash it down until it’s thick and spreadable.
- Don’t Rush the Reduction: The final 15 minutes of simmering without the lid are crucial. You want the Zaalouk to be thick enough to hold its shape when scooped, not watery.
Moroccan Zaalouk Recipe (Eggplant and Tomato Dip)
Servings: 4
Equipment
- Cutting Board
- Sharp knife
- Medium pot
- Large skillet or frying pan
- Wooden spoon or silicone spatula
- Strainer or colander
Ingredients
- 2 medium eggplants about 500 g, peeled and diced
- 3 ripe tomatoes grated or finely chopped
- 3 cloves garlic minced
- 3 tablespoons olive oil plus a drizzle for serving
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili powder optional, for a little heat
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
Instructions
- Bring a salted pot of water to a boil, and cook in it the diced eggplant for 10 minutes until it softens.
- Once th eggplant is done, drain it and put it aside.
- Heat the oil in a large skillet, then saute in it the garlic for 30 seconds.
- Stir in the grated tomatoes and spices, then cook for 6 minutes while stirring often until the tomatoes soften.
- Stir in th eggplant, and cook for 15 minutes over low heat until the mixture becomes soft, and well combined.
- Mash the mixture with a fork or an immersion blender until the dip becomes smooth then serve it and enjoy.