Description
Moroccan Zaalouk is a flavorful and healthy eggplant and tomato dip that is steamed and then sautéed with aromatic spices. This vegan and gluten-free side dish has a rich, smoky taste from cumin, paprika, and fresh herbs, making it perfect as a mezze appetizer, a spread, or a side to complement your meal.
Ingredients
Scale
Vegetables
- 2 medium eggplants, peeled and diced
- 4 ripe tomatoes, peeled and chopped
- 3 cloves garlic, minced
Spices & Herbs
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
Others
- 3 tablespoons olive oil
- Juice of half a lemon
Instructions
- Steam the Eggplant: Place the diced eggplant in a steamer basket and steam for about 10–12 minutes until soft. This softening step helps the eggplant cook evenly and retain moisture.
- Sauté Garlic: In a large skillet or sauté pan, heat olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant to infuse the oil with a subtle garlic aroma.
- Cook Tomatoes and Spices: Add the peeled and chopped tomatoes, ground cumin, sweet paprika, cayenne pepper (if using), salt, and black pepper to the pan. Cook for 8–10 minutes, stirring occasionally, until the tomatoes break down and form a thick, flavorful sauce.
- Combine Eggplant with Tomato Mixture: Add the steamed eggplant to the pan and gently mash it with a spoon or fork to mix well with the tomato sauce. This creates the characteristic chunky yet blended texture of zaalouk.
- Simmer to Thicken: Cook the combined mixture for another 10 minutes, stirring often, until thick and well blended. This allows flavors to meld and excess moisture to evaporate.
- Finish with Fresh Herbs and Lemon: Stir in the chopped fresh cilantro, parsley, and juice of half a lemon. Adjust seasoning to taste. The herbs and lemon brighten the dish and add freshness.
- Serve: Serve zaalouk warm or chilled as a dip, side dish, or part of a mezze platter.
Notes
- Zaalouk can be served as a dip with crusty bread, a side dish, or part of a mezze platter.
- For added depth and smokiness, try roasting the eggplant instead of steaming it.
- The dish keeps well in the fridge for up to 3 days and its flavors develop even more the next day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Moroccan
