share this post

Zaalouk (Moroccan Eggplant Dip)

Jump to Recipe Print Recipe Pin This Recipe!
5 from 10 votes
By Carine Claudepierre -
THIS POST MAY CONTAIN AFFILIATE LINKS, WHICH MEANS THAT I MAKE A SMALL COMMISSION OFF ITEMS YOU PURCHASE AT NO ADDITIONAL COST TO YOU. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS

This one-pan Zaalouk recipe is the easiest, flavorsome Moroccan eggplant cold dip for bread or a side to Moroccan dish.

This recipe is also suitable for anyone as it’s naturally low-carb, gluten-free, and vegan-friendly.

This one-pan Zaalouk recipe is the most easy flavorsome Moroccan eggplant cold dip for bread or side to Moroccan dish. Plus, this recipe is also suitable for anyone as it's naturally low-carb, gluten-free and vegan approved.

Moroccan cuisine is one of the most popular cuisines in France. Moroccan bread, like Batbouts or Khobz are some of the best ways things you can dip in this Zaalouk.

What’s Zaalouk?

Zaalouk, also known as Zalouk or Za’luk is a simple Moroccan cold, refreshing eggplant tomato dip.

It has a chunky texture, and it’s packed with Mediterranean and Berber flavors.

It’s a typical dip in Moroccan cuisine and Middle Eastern countries, especially Moroccan cuisine.

Depending on the country, the dip has many variations with more or less eggplant and with or without tomatoes.

This one-pan Zaalouk recipe is the most easy flavorsome Moroccan eggplant cold dip for bread or side to Moroccan dish. Plus, this recipe is also suitable for anyone as it's naturally low-carb, gluten-free and vegan approved.

How To Make Zaalouk

It’s super easy to make this Zaalouk recipe, and the good thing about it is you can’t fail with Zaalouk. There are many different versions with other vegetables.

It’s really up to you to create your very own. Mine is packed with tomato flavors and made in one pan without the need to oven-roast the eggplants for a quick cold dip.

Ingredients

All you need to make this easy eggplant tomato dip are:

  • Eggplant– Pick a fresh firm eggplant.
  • Large Tomatoes – They need to be deseeded. Remove the watery center part. Cut the remaining flesh into small cubes.
  • Olive Oil – Pick a good quality extra-virgin olive oil.
  • Salt
  • Cumin
  • Dried Cilantro – Also known as coriander.
  • Fresh Parsley
  • Garlic Cloves
  • Tomato Paste – Not all Zaalouk recipes contain tomato paste. It’s optional, but I recommend adding this for a thicker dip with a deep tomato flavor.
  • Cayenne Pepper – This is spicy. Add only if you like your dip spicy. You can also use Moroccan spices.

There are two ways of cooking the eggplant for a Zaalouk recipe.

You can cook the eggplant in the oven or cook all the ingredients at once in a pan. It’s also possible to grill even boil the eggplant, but I prefer the other options.

My favorite way is to make the dip in one pan. It’s faster, requires less cleaning, and tastes amazing.

Oven-Roasted Eggplant Method

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

Slightly oil the paper with olive oil spray. Trim the top of the eggplant and cut it in half lengthwise.

Brush oil on both sides of the eggplant flesh, and score the eggplant flesh with a sharp knife to form small triangles.

Place both eggplant pieces, flesh down onto the baking sheet.

Bake for 20 minutes or until the eggplant skin is wilted and the flesh is soft and easy to scoop out the eggplant skin.

Let the eggplant cool down on the baking sheet, then use a fork to scrape out the flesh.

Use the baked eggplant flesh in the following method.

This one-pan Zaalouk recipe is the most easy flavorsome Moroccan eggplant cold dip for bread or side to Moroccan dish. Plus, this recipe is also suitable for anyone as it's naturally low-carb, gluten-free and vegan approved.

One-Pan Zaalouk

In this method, all ingredients are cooked together in one pan or pot. You can follow this method by adding the previously roasted eggplant flesh.

First, trim the top of the eggplant, peel off the skin, and cut it into small cubes.

Next, cut the tomatoes and use a spoon to remove the center of the tomatoes. It’s called deseeding the tomatoes.

Cut the remaining tomato into small cubes.

In a large non-stick pan, warm olive oil over medium heat then add garlic.

Stir fry for 15 seconds, then add the diced eggplant, diced tomatoes, fresh chopped parsley, salt, cumin, cilantro, paprika, and cayenne pepper if used.

Cook, simmer covered for 10 to 15 minutes, stirring once in a while, until the eggplant softens and all the ingredients are soft and fragrant.

Uncover, and add the tomato paste and lemon juice. Stir to incorporate, and use a fork or potato masher to mash the ingredients into a chunky texture.

Keep cooking uncovered until a thick and rich texture forms and the consistency becomes almost puree-like.

Remove from the heat and place in a shallow serving bowl. Let the mixture cool down for 30 minutes at room temperature.

Then, film the bowl and place it in the fridge overnight or for at least 3 hours.

After that time, the texture of the time will be thicker, and the flavors will be amazing.

This one-pan Zaalouk recipe is the most easy flavorsome Moroccan eggplant cold dip for bread or side to Moroccan dish. Plus, this recipe is also suitable for anyone as it's naturally low-carb, gluten-free and vegan approved.

Serving Zaalouk

This Zaalouk dip is a cold dip. It must be refrigerated for a few hours before serving to enjoy its best texture and flavors.

Serve in a shallow bowl, with a generous amount of extra virgin olive oil on top and freshly chopped parsley.

You can also drizzle some spicy oil if you like.

Serve as a dip with:

  • Crusty bread like Moroccan bread or toasted baguette slices.
  • Raw vegetable sticks like cucumber.
  • Moroccan eggplant salad or Middle Eastern-inspired salads like my cucumber yogurt salad.
  • In a sandwich with fresh bread or in pita bread or Low-Carb Pita Bread with fresh herbs and mint.

This Zaalouk Moroccan eggplant dip is also the perfect side dish to grilled meat, eggs, or roasted vegetables.

These recipes are perfect for serving with this Zaalouk:

This one-pan Zaalouk recipe is the most easy flavorsome Moroccan eggplant cold dip for bread or side to Moroccan dish. Plus, this recipe is also suitable for anyone as it's naturally low-carb, gluten-free and vegan approved.

Allergy Swaps

This appetizer dip is naturally dairy-free, gluten-free, and vegan.

Below are some allergy substitution suggestions to match your dietary requirements:

  • Oil Choice – Olive oil is the most common oil used in Mediterranean cuisine. However, avocado oil is a healthy swap.
  • Cilantro – If you’re part of the roughly 10 to 20% of people who don’t enjoy the taste of cilantro, you can replace it with dried oregano or leave it out.

Storage Instructions

This dip can be stored for up to 4 days in the fridge in a sealed container. You can also freeze your dip in zip-lock bags or airtight boxes for up to 1 month.

Thaw the dip in the fridge the day before.

Frequently Asked Questions

Find below the answers to your most common questions about this easy Moroccan dip recipe.

What’s The Difference Between Baba Ganoush And Zaalouk?

Zaalouk is made from eggplant and tomatoes, while Baba Ganoush is entirely made from oven-roasted eggplant.

As a result, they both have very different flavors and textures. Baba Ganoush has a creamy smooth texture with tahini flavors, while Zaalouk has olive oil and tomato flavors and a chunky texture.

Have you tried making Zaalouk at home? Share a comment or review below to connect with me.

This one-pan Zaalouk recipe is the most easy flavorsome Moroccan eggplant cold dip for bread or side to Moroccan dish. Plus, this recipe is also suitable for anyone as it's naturally low-carb, gluten-free and vegan approved.

Zaalouk

5.3gNet Carbs
This one-pan Zaalouk recipe is the most easy flavorsome Moroccan eggplant cold dip for bread or a side to a Moroccan dish.
Prep: 10 mins
Cook: 20 mins
Cool/chill 1 hr
Total: 1 hr 30 mins
Yield: 8 servings
Serving Size: 1 serving

Nutrition

Net Carbs 5.3g
Fat 8.9g
Protein 1.6g
Calories 111.5kcal
5 from 10 votes
Review Print

Want My Kitchen Equipment?

Ingredients

To serve

Instructions

  • Peel and dice the eggplant into small cubes. Set aside.
  • Cut tomatoes in quarters and remove the watery center part with the seeds. Cut the flesh into small cubes. Set aside.
  • In a large saucepan, warm olive oil, and add diced eggplant, diced tomatoes, crushed garlic, chopped parsley, dry spices, and salt.
  • Cook, simmer over medium heat, covered, for about 15-20 minutes. The vegetable will soften and reduce in size.
  • Uncover, stir in tomato paste and lemon juice and keep cooking for 10 minutes on low-medium heat. Stir occasionally and cook until thick and most liquid is evaporated.
  • Use a fork to press and mash ingredients into a chunky dip.
  • Cool down completely on a plate, then refrigerate until cold. Serve cold with extra olive oil and freshly chopped parsley. Serve with toasted bread slices.
My Recipe Notes

To save your own private notes on your favorite recipes, join Sweetashoney Members!

Tried this recipe?Mention @sweetashoneyrecipes
Nutrition Facts
Zaalouk
Amount Per Serving (1 serving)
Calories 111.5 Calories from Fat 80
% Daily Value*
Fat 8.9g14%
Saturated Fat 1.2g8%
Polyunsaturated Fat 1g
Monounsaturated Fat 6.3g
Sodium 46.7mg2%
Potassium 354.7mg10%
Carbohydrates 8.5g3%
Fiber 3.2g13%
Sugar 4.4g5%
Protein 1.6g3%
Net Carbs 5.3g
Vitamin A 820.1IU16%
Vitamin C 20.8mg25%
Calcium 23.9mg2%
Iron 0.8mg4%
Magnesium 19.8mg5%
Zinc 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.

I'm passionate about sharing easy, tasty recipes that are both delicious and healthy

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweetashoney. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweetashoney!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

    No Comments Yet On Zaalouk (Moroccan Eggplant Dip)

Disclaimer

The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.