Description
Moroccan Zaalouk is a flavorful eggplant and tomato dip that makes for a delicious side dish or appetizer. This vegan and gluten-free recipe is packed with Mediterranean spices and herbs, perfect for spreading on bread or serving as a dip.
Ingredients
Scale
Eggplant Mixture:
- 2 medium eggplants, peeled and diced
- 3 medium ripe tomatoes, peeled and chopped
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish:
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- Juice of 1/2 lemon (optional)
Instructions
- Heat Olive Oil: In a large skillet or saucepan, heat olive oil over medium heat. Add garlic and sauté for 30 seconds.
- Cook Eggplant: Add diced eggplant and cook for 5–7 minutes until it softens.
- Add Ingredients: Stir in tomatoes, cumin, paprika, cayenne, salt, and black pepper. Cover and simmer for 15–20 minutes.
- Mash Mixture: Use a fork or masher to create a chunky purée. Cook uncovered for another 5–10 minutes.
- Finish: Stir in parsley, cilantro, and lemon juice. Adjust seasoning and serve warm or chilled.
Notes
- Traditionally served with crusty bread or flatbread.
- For a smoky flavor, grill or roast the eggplant before mashing.
- Zaalouk can be made ahead and tastes better the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Dip
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 5g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
