📝 About This Recipe
Transport your senses to the bustling souks of Marrakesh with this vibrant, smoky eggplant and tomato dip. Zaalouk is a cornerstone of Moroccan hospitality, balancing the earthy richness of charred eggplant with the bright acidity of vine-ripened tomatoes and a warm blend of cumin and paprika. Naturally dairy-free and vegan, this versatile salad is traditionally served at room temperature with crusty bread, offering a soulful taste of the Maghreb.
🥗 Ingredients
The Vegetables
- 2 large Globe Eggplants (firm and shiny, about 1.5 lbs total)
- 4 large Roma Tomatoes (ripe, peeled and finely diced)
- 4 cloves Garlic (minced or pressed)
Oil and Spices
- 1/4 cup Extra Virgin Olive Oil (plus more for drizzling)
- 1 tablespoon Sweet Smoked Paprika (pimentón)
- 1.5 teaspoons Ground Cumin (toasted if possible)
- 1/4 teaspoon Cayenne Pepper (adjust to taste for heat)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
Bright Finishers
- 1/2 cup Fresh Cilantro (finely chopped)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 piece Preserved Lemon (skin only, finely minced (optional for authenticity))
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Prick the eggplants a few times with a fork to prevent them from bursting.
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2
Place the whole eggplants on a baking sheet lined with parchment paper. Roast for 30-35 minutes, turning halfway through, until the skin is charred and the flesh feels very soft.
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3
Once roasted, remove the eggplants from the oven and place them in a bowl. Cover with plastic wrap for 10 minutes; the steam will make the skins peel off easily.
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4
While the eggplant steams, prepare the tomato base. In a large wide skillet or tajine, heat the olive oil over medium heat.
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5
Add the diced tomatoes and minced garlic to the skillet. Cook for 8-10 minutes, stirring occasionally, until the tomatoes break down into a thick sauce.
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6
Stir in the paprika, cumin, cayenne, salt, and black pepper. Let the spices toast in the oil with the tomatoes for 2 minutes until fragrant.
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7
Peel the charred skin off the eggplants and discard. Roughly chop the soft eggplant flesh on a cutting board.
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8
Add the chopped eggplant to the skillet with the tomato mixture.
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9
Use a potato masher or the back of a large wooden spoon to crush the eggplant and tomatoes together into a chunky, cohesive paste.
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10
Continue cooking the mixture over medium-low heat for another 10-15 minutes. The goal is to evaporate excess moisture until the salad is thick and the oil begins to separate slightly from the vegetables.
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11
Stir in the chopped cilantro, parsley, and the minced preserved lemon (if using).
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12
Remove from heat and stir in the fresh lemon juice. Taste and adjust salt or lemon as needed.
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13
Transfer to a shallow bowl and allow it to cool to room temperature. Drizzle with a generous final flourish of extra virgin olive oil before serving.
💡 Chef's Tips
For an even smokier flavor, char the eggplants directly over a gas flame or on a charcoal grill until the skin is blackened and the insides are molten. Don't rush the reduction step; the magic of Zaalouk happens when the water evaporates and the flavors concentrate into a jam-like consistency. If your tomatoes aren't very juicy, add a tablespoon of tomato paste and a splash of water to help the sauce form. Always use fresh herbs at the very end of cooking to preserve their vibrant green color and aromatic oils. Zaalouk actually tastes better the next day after the spices have had time to fully permeate the eggplant.
🍽️ Serving Suggestions
Serve with warm, crusty Moroccan Khobz or wedges of toasted pita bread for dipping. Pair it as a side dish alongside grilled lamb chops or lemon-herb roasted chicken. Add it to a Mediterranean meze platter with hummus, olives, and pickled chili peppers. Use it as a flavorful spread inside a veggie sandwich or wrap with arugula and feta (if not strictly dairy-free). Enjoy with a glass of iced Moroccan mint tea for a truly authentic experience.