Zaalouk is a delicious Moroccan roasted eggplant and tomato dip with spicy pepper. Serve this roasted eggplant as a salad or dip with olives and spices.
Making (Not So) Delicious Eggplant
I cannot tell you how often I've had eggplant that was badly prepared in North America.
Everyone around the Mediterranean knows that eggplant is God's delicious gift to mankind. Done right, this rubbery plant can become a luscious, silky dip, perfect accouterments for a Middle Eastern sandwich, or the little bites bursting with flavors in a rich eggplant and tomato salad or dip for the world's best eggplant shakshuka.
But too many times in North America have I excitedly ordered it off a menu, or tasted it at a potluck, only to be greeted with an inedible piece of rubbery, cold and bitter mush. Far too often around these parts, eggplant has been turned into a crime against humanity.
To anyone who claims to hate eggplant, I urge them to try this roasted eggplant salad duo. Traditional zaalouk is a simple Moroccan delicacy, a salad made with eggplant, but zaalouk is amazingly delicious.
What is zaalouk?
Zaalouk is an amazingly delicious Moroccan dish that is popular throughout the country. It is typically made from roasted eggplant pieces mashed into a puree, combined with tomatoes, garlic, and a variety of spices.
This flavorful mixture is then cooked over low heat, stirring occasionally with a touch of olive oil, until it thickens into a creamy dip with a smooth texture.
This cooked salad is often served as a side dish, but it can also be enjoyed as a main course, especially when served with fresh bread or couscous.
It is typically served as a side dish or appetizer and is often accompanied by bread, pita, or shawarma in pita. There are many zaalouk variations - and this recipe offers two! The ingredients used in this dip vary from region to region and family to family, but the core components remain the same.
The main difference between baba ghanoush and zaalouk is their ingredients and textures. Baba ganoush blends roasted eggplant with tahini, giving it a smooth, creamy texture with a hint of smokiness. Zaalouk, on the other hand, combines roasted eggplant with tomatoes and warm spices, resulting in a chunkier, more flavorful dip that’s both hearty and satisfying.
Overall, zaalouk is a popular Moroccan dish: a flavorful and simple dish that perfectly captures the essence of Moroccan cuisine.
How to choose the right eggplant?
The base for this traditional Moroccan eggplant dip is a good, firm eggplant, its vine still glowing a healthy bright green. If you can't find this kind of eggplant at the market or the store, I beg of you, don't even try to go through with your eggplant preparation.
Though there are things you can do to manipulate your poor vegetable, the result will most often be a watery, bitter eggplant dish without the desired consistency.
Ingredients to make Moroccan Roasted Eggplant Recipe:
- Large eggplants – The star ingredient is roasted eggplant until tender to create a smoky, velvety base for the dip.
- Tomatoes (chopped finely) – Adds brightness and acidity, balancing the rich eggplant with fresh flavor.
- Hot green peppers (seeds removed) – Provides a subtle kick of heat without overpowering the other ingredients.
- Garlic (minced) – Brings a deep, aromatic warmth that pairs perfectly with the eggplant and spices.
- Cumin – A fragrant spice that enhances the earthy tones of the dish, typical in Moroccan cuisine.
- Olive oil – Adds a smooth, rich texture while helping the flavors meld together.
- Lemon juice – A splash of acidity to brighten the dip and combine all the flavors.
- Salt and pepper (to taste) – Essential seasonings that bring out the best in each ingredient.
See recipe card for exact quantities.
Equipment
- Baking sheet
- tin foil
- tongs
- Mixing bowls
Directions to make this Moroccan Eggplant Dip
How to cook the roasted eggplant:
Preheat the oven or grill to high heat. Do not prick your eggplant flesh or wrap it in tinfoil; just lay it on an aluminum-covered baking sheet (or, better yet, directly on the grill) and roast it.
Bring to a simmer and let it go to town for as long as it takes until the eggplant is completely, utterly blackened. Turn it occasionally to ensure an even blistering (approximately 30-40 minutes).
Peel the Roasted Eggplants
Then, using plastic thongs or your hands (NEVER metal), put the cooked eggplant (and bell peppers, if using) in a plastic bag and let rest until cool enough to handle.
Once cooled, peel the roasted eggplant (and bell peppers) with your hands and remove the flesh. Drizzle with a bit of fresh lemon and set aside, covered in plastic wrap.
Mix the ingredients
Chop the rest of the ingredients to make Moroccan zaalouk. Add the eggplant. Now, season, taste, and adjust seasoning as needed. Serve immediately on a slice of crusty bread or pita break, served hot or cold, though they get even better with the rest.
How to make tomato-basil roasted eggplant Moroccan salad variation:
If you'd like to take this Moroccan roasted eggplant salad in another direction, you can try this eggplant and tomato salad variation. You will need:
- Large eggplants – The foundation of the dip, roasted to create a smoky, tender base full of rich flavor.
- Finely chopped tomatoes – Adds vibrant color and juicy texture, balancing the eggplant with a fresh, bright note.
- Yellow, red, or orange peppers (or a mix thereof) – Roasted for sweetness and added color, enhancing the depth of the dish. Cayenne pepper can also be used.
- Paprika powder – A warming spice that brings mild heat and a touch of smokiness, enhancing the eggplant’s natural flavor.
- Cumin – A staple of Moroccan cuisine, offering an earthy and aromatic essence to complement the vegetables.
- Garlic cloves – Infuses the dip with a pungent, savory flavor that pairs perfectly with the spices and roasted vegetables.
- Olive oil – Adds richness and smoothness, allowing the flavors to meld beautifully together.
- Lemon juice or red wine vinegar – Provides the necessary acidity to brighten the dish and balance the richness of the olive oil.
- Fresh herbs (basil, cilantro, parsley) – Use fresh basil for a subtle sweetness, or swap in cilantro or parsley for a bright, herbaceous note. These herbs add freshness and vibrant color to the dish.
- Salt and pepper (to taste) – Season to perfection, ensuring all the flavors shine in this flavorful dip.
How to make this zaalouk dip variation?
The difference in this preparation is that you roast the peppers and eggplant and then follow the spices and flavors of this particular variation.
Storage for Roasted Eggplant Salad or Dip:
Cool your roasted eggplant salad entirely, and then place it in an airtight container in the fridge. It will keep well in the refrigerator for 3 to 4 days, and the flavors actually develop more as it sits, making it even better the next day. When you’re ready to serve, you can enjoy it cold or reheat it gently on the stovetop to bring back its warmth and texture.
If you want to make a big batch or save leftovers for later, zaalouk freezes well. Once cooled, transfer it to a freezer-safe container, where it will last for up to three months. When thawed, the texture may soften slightly, but the flavors will still be rich and intact. To enjoy it again, let it thaw overnight in the fridge and reheat it on the stove or microwave before serving.
For more mezze dips:
There is a myriad of mezze dips to explore, each offering unique flavors from Morocco and other parts of the Middle East. For a twist on a classic, you can try baba ganoush without tahini – a keto and gluten-free option that's just as creamy and flavorful. If you're looking for something a bit different, the baked feta dip with dates, hazelnuts, and honey combines sweet and savory notes in a truly unforgettable appetizer. The Lebanese baba ganoush with pomegranate seeds and pine nuts brings freshness with tart pomegranate and crunchy pine nuts, adding new textures to the smoky dip. Lastly, the black-eyed pea dip with tahini, tomatoes, garlic, and hot peppers offers a hearty, spiced variation that’s rich in flavor, making it a delightful addition to any mezze spread.
One of my favorite dips for a quick and easy lunch or appetizer is my Israeli Chickpea Hummus. It's silky smooth and made with the best tahini, chunks of garlic, and a hint of lemon juice.
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Easy Zaalouk Recipe - Moroccan eggplant and tomato salad (two variations!)
Equipment
- tin foil
- tongs
Ingredients
Zaaluk roasted eggplant salad:
Instructions
- Turn on the oven or grill to a high heat. Arrange the eggplant on an aluminum-covered baking sheet (or better yet, directly on the grill), and grill until the eggplant is completely, utterly blackened, turning it occasionally to ensure an even blistering (approximately 30-40 minutes).
- If making the tomato-basil roasted eggplant salad, add the bell peppers to the oven about 15 minutes after the eggplant.
- Then, using plastic thongs or your hands (NEVER metal), put the eggplant (and bell peppers, if using) in a plastic bag and let rest until cool enough to handle.
- Once cooled, peel the eggplant (and bell peppers) with your hands, and remove the flesh. Drizzle with a bit of lemon and set aside, covered in plastic wrap.
- Chop the rest of the ingredients. Season, taste, and correct seasonings as needed. Add a drizzle of olive oil right before serving.
- Serve Moroccan zaalouk immediately, though it gets even better with time. Leftovers will keep in an airtight container in the refrigerator for 3-4 days.
Katie @ Whole Nourishment says
Oh man, eggplant can either be done really right or really wrong. I first had zaalouk in Morocco and fell in love. Immediately went home and put them into Moroccan tacos. 😉 I like that you add basil to yours and I'll have to try that next time.
kseniaprints says
a) What I wouldn't do to taste real zaalouk in Morocco....! b) What I wouldn't do to have your Moroccan tacos..... (or at least their recipe ;P
The basil takes it in a more Italian direction and definitely makes it less authentic (and in my version. less spicy). But it was some people's favourite - they said it brought a whole new angle to the dish.
Crystal Collier says
I don't do eggplant, but I can totally understand your chagrin. I feel that way every time someone ruins a meal by inserting cucumbers. (We all have our hangups, eh?)
kseniaprints says
I used to HATE cucumbers - so I feel your pain on that front!
Sarah says
Why not metal?
kseniaprints says
Metal oxidizes and discolours eggplant, turning it into an unappealing dark mash (and in my mind, also making it more bitter.... But I'm not sure if that's true). You lnow how when you chop eggplant, the pieces that have been sitting there the longest have begun to brown? That's that. And you don't want that in your finished dish!
danielle is rooting the sun says
good day to you Ksenia! i am just finding your blog for the first time, but there is so much here that i instantly adore. i am so genuinely intrigued by your journeys and travels, and your recipes harness all of that knowledge and inspiration lovingly. this recipe in particular is so interesting to me. eggplant is often done so horribly wrong and in turn leaves people with a bad taste in their mouth, never feeling as though they want to try it again - but it's such a wonderful veegtable! your story and recipes here are fantastic, and a solid lesson that eggplant should be embraced and given another chance. nice to have found you. ♥
kseniaprints says
Danielle, thank you for your kind words, and I'm delighted you found this space! One of my favourite things is sharing recipes using ingredients people normally shy away from, or transforming a dish into something that is so much more than you would expect from its name or reputation (there is so much maligned Russian food out there!)
Sol says
Love eggplant! This would make it a nice side dish.
kseniaprints says
It's one of my favourites! Goes with any Middle Eastern or Italian meal.