Moroccan Zaalouk, My Favorite Roasted Eggplant Dip

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.

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.

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.  

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).

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.

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. 

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. If you are in a time crunch, my canned chickpea hummus might be exactly what you are looking for.