Zaalouk Recipe

This zaalouk recipe will change the way you think about eggplants! Packed with roasted eggplants and fresh tomatoes and seasoned with aromatic spices, this traditional Moroccan eggplant salad is absolutely mouthwatering.

Zaalouk is an amazingly flavorful Moroccan eggplant salad made with roasted eggplant, fresh tomatoes and a mix of warm spices.

It’s delicious served hot or cold and it tastes great with pita bread or simply your favorite crusty bread.

I personally love zaalouk because it’s such a straightforward way to enjoy eggplants. The gentle roast of the eggplants and the subtle blend of spices make this dish both homely and comforting.

Why you’ll love this zaalouk recipe

• Super flavorful and nutritious — the earthy and creamy taste of roasted eggplants pairs perfectly with the fresh tomatoes, spices and lemon juice.
• So many ways to enjoy it — serve it as a dip with pita bread, a spread on sandwiches, or a side dish complementing grilled veggies or other entrees.
• Perfect for using up an abundance of eggplants!

Ingredients and substitutions

Eggplants — Choose eggplants that are firm and have smooth, shiny skin. If you want to use large eggplants, you may have to increase the cooking time.

Olive oil — Olive oil adds a rich, earthy flavor to the zaalouk, so try to use the best quality extra virgin olive oil you can.

Garlic — Use freshly crushed garlic cloves for the best flavor.

Tomatoes — Ripe, juicy tomatoes give the zaalouk a richer flavor. You can peel the tomatoes if you like, but it’s not really necessary. To easily peel tomatoes, make an “X” incision at the bottom and blanch them in hot water for a few seconds.

For a more pronounced tomato flavor, stir in some tomato paste with the garlic.

Spices — A mix of paprika and cumin infuses the zaalouk with warm, earthy flavors. You can substitute with ras el hanout or harissa spice mix for a different flavor profile.

Lemon juice — Freshly squeezed lemon juice is always best for its bright, tangy flavor. Roll the lemon on the counter with a bit of pressure before cutting and juicing it to get the most juice out.

Fresh cilantro — Use fresh, green cilantro for garnishing. If you’re not a fan, fresh parsley is a good substitute.

How to make zaalouk

Preheat your oven to 400°F (200°C).

Cut the eggplants in two and cut some shallow slits with a sharp knife, then brush them with a bit of olive oil. Place them on a baking sheet, cut side down. Roast in the preheated oven for about 25-30 minutes, or until the skins are wrinkled and the insides are soft.

Allow the eggplants to cool slightly, then scoop the flesh out of the skins and set it aside. Discard the skins.

In a large pan, heat 2 tablespoons of olive oil over medium heat.

Add the minced garlic and sauté until fragrant, taking care not to burn it.

Add the chopped tomatoes to the pan and cook them down until they are soft and have released their juices.

Mix in paprika, ground cumin, and salt, stirring well to combine with the tomatoes.

Add the roasted eggplant flesh to the pan. Stir well to mix with the tomatoes and spices.

Cook everything together for about 10-15 minutes, allowing the flavors to meld together. You can mash the mixture slightly with a fork to get a smoother consistency if you like.

Stir in the juice of half a lemon and adjust the seasoning to taste.

Remove the pan from the heat and garnish with roughly chopped fresh cilantro.

Serve it warm or at room temperature. Enjoy the zaalouk with crusty bread, as a side dish, or as a dip for pita or flatbread.

Leftovers and storage

• Store the cooked zaalouk in an airtight container in the refrigerator for up to 4-5 days.
• Zaalouk tastes great at room temperature, but if you want to reheat it, place it in a microwave-safe dish and microwave it for a couple of minutes until it’s warmed through.
• Cool the eggplant dip completely before freezing it in a safe container. It will keep well for up to three months. thaw it overnight in the refrigerator before reheating.

Recipe notes and tips

• Zaalouk is naturally vegan and gluten-free. For a low-fat version, you can reduce the amount of olive oil.
• If you prefer a spicier kick, add a dash of chili powder or finely chopped fresh chili.
• For a smokier flavor, grill the eggplants instead of oven-roasting them. The charred skin adds an extra layer of taste to the dish.

If you liked this Moroccan zaalouk recipe, you might also like some of my other vegan eggplant recipes:

• Brinjal Bhaji (Eggplant Curry)
• Instant Pot Eggplant Curry
• Aubergine Coconut Curry with Peanut Butter
• Lebanese Moussaka (Maghmour)
• Instant Pot Aloo Baingan (Potato and Eggplant Curry)

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