Zaalouk is a Moroccan staple made from eggplant, tomatoes, and fragrant spices, simmered together until rich and spreadable. The eggplant is traditionally sautéed, but roasting it deepens the flavor and adds a subtle smokiness that takes the dish to another level. With cumin, paprika, and fresh herbs folded in, the result is savory, tangy, and utterly satisfying.
This dip can be enjoyed warm, at room temperature, or chilled, making it one of those dishes that fits anywhere on the table. Serve it as part of a mezze spread, scoop it up with flatbread, or use it as a side to brighten up heavier main courses. It’s simple, wholesome, and full of character—just the kind of recipe to keep in your back pocket for easy entertaining or weeknight meals.
Another advantage of zaalouk is its flexibility. Fresh tomatoes in season add a bright, juicy flavor, while good-quality canned crushed tomatoes make it a pantry-friendly option year-round. You can also adjust the tomato to eggplant proportions to suit your taste. However you prepare it, this dish always delivers comfort with a Moroccan twist.
Customizing This Dish
- Tomatoes: Use ripe sauce tomatoes when in season. Out of season, canned crushed tomatoes (drained if watery) are an excellent substitute.
- Texture: Mash until smooth for a creamy dip or leave it chunky for a more rustic version.
- Spice level: Keep it mild with paprika and cumin only, or add more cayenne or harissa for extra heat.
- Herbs: Parsley and cilantro are traditional, but you can lean on one or the other if that’s what you have on hand.
- Eggplant: Roasting gives a smoky depth, but for a softer, milder flavor, the eggplant can be peeled, cubed, and sautéed instead.
What to Serve With This Dish
- Warm flatbreads such as pita or Moroccan khobz
- As part of a mezze platter alongside some falafel, olives, feta, and other dips and salads
- As a side to grilled lamb, chicken, fish, or beef
- Alongside a tajine or couscous dish
- As a spread in sandwiches or wraps in place of condiments
Storing and Serving Leftovers
Zaalouk keeps well in the fridge and often tastes even better after a day as the flavors meld together. Store in an airtight container for up to 4 days. Serve leftovers cold straight from the fridge, or reheat gently on the stove over low heat with a splash of olive oil or water to loosen the texture.
Freezing and Reheating After Being Frozen
To freeze, let the zaalouk cool completely, then transfer to freezer-safe containers in portion sizes that make sense for how you’ll use it. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently in a skillet over low heat, stirring in a little olive oil or lemon juice to refresh the flavor.
Zaalouk (Moroccan Tomato and Eggplant Dip)
- 1 lb eggplant (about 2 medium), halved lengthwise
- 8 oz ripe tomatoes (Roma, Oregon Star, or other meaty, low-water saucing varieties), finely diced
- 3 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper (optional, for heat)
- 1/2 tsp fine sea salt, plus more to taste
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh cilantro
- 2 tsp fresh lemon juice
- Preheat oven to 425°F. Brush the eggplant halves all over using 1 tbsp of olive oil, then place them cut side down on a parchment-lined baking sheet. Brush with 1 tbsp olive oil. Roast until very tender and skin is collapsed, 25–30 minutes. Let cool slightly, then scoop the flesh into a bowl and roughly chop or mash.
- In a large skillet over medium heat, warm the remaining 2 tbsp olive oil. Add garlic and cook for 30 seconds until fragrant. Stir in diced tomatoes, paprika, cumin, cayenne (if using), and salt. Cook, stirring occasionally, until the tomatoes break down into a thick sauce, about 8–10 minutes.
- Add the roasted eggplant to the skillet and stir to combine. Cook over low heat for 5 minutes, mashing with a fork or potato masher until the mixture reaches your preferred texture.
- Remove from heat. Stir in parsley, cilantro, and lemon juice. Taste and adjust seasoning.
- Serve warm, at room temperature, or chilled. Drizzle with extra olive oil before serving. Delicious with warm flatbread or as part of a mezze spread.
- If you're using our Oregon Star tomatoes, they will likely cook down faster than your typical romas. Adjust the cooking time in step 2 accordingly.
