Description
Moroccan Zaalouk is a flavorful, smoky eggplant and tomato dip that combines tender cooked vegetables with aromatic spices and fresh herbs. This vegan and gluten-free side dish is perfect for serving with crusty bread or pita, making it an authentic Mediterranean appetizer or salad option.
Ingredients
Scale
Vegetables & Herbs
- 2 medium eggplants (peeled and diced)
- 3 medium ripe tomatoes (chopped)
- 3 cloves garlic (minced)
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh parsley
Spices & Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Other Ingredients
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (optional)
Instructions
- Heat the Oil and Vegetables: In a medium saucepan or deep skillet, heat olive oil over medium heat. Add the diced eggplant, chopped tomatoes, minced garlic, ground cumin, sweet paprika, optional cayenne pepper, salt, and black pepper. Stir thoroughly to combine all ingredients.
- Cook Covered: Cover the pan and cook the mixture for 20 to 25 minutes, stirring occasionally. The goal is to cook until the vegetables are very soft and begin to break down.
- Mash the Mixture: Remove the lid and use a fork or potato masher to mash the cooked vegetables until mostly smooth but retaining some texture for a rustic feel.
- Reduce Moisture and Enhance Flavor: Continue to cook uncovered for another 5 to 10 minutes, which allows excess moisture to evaporate and deepens the flavors of the dish.
- Add Fresh Herbs and Lemon: Stir in the chopped cilantro, parsley, and lemon juice if using. Taste the zaalouk and adjust the seasoning with additional salt or spices as needed.
- Serve: Serve the zaalouk warm or at room temperature with crusty bread or pita as a dip, side dish, or salad accompaniment.
Notes
- Zaalouk can be prepared ahead of time and stored in the refrigerator for up to 4 days.
- It works well served either as a dip or as a side dish alongside your main meal.
- For a smokier flavor, try roasting the eggplant before adding it to the skillet instead of peeling and dicing it raw.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
