Description
Zaalouk is a classic Moroccan eggplant and tomato dip that transforms simple ingredients into a flavorful and aromatic snack or appetizer. This smoky, spiced dish combines roasted eggplants and ripe tomatoes with a blend of traditional Moroccan spices, olive oil, and fresh herbs, perfect for serving with crusty bread or as part of a mezze platter.
Ingredients
Scale
Vegetables
- 2 medium Eggplants (Use smaller varieties for better flavor)
- 4 medium Tomatoes (Opt for ripe, juicy tomatoes for the best results)
- 1 medium Onion (Can substitute with shallots for a milder taste)
- 2 cloves Garlic (Fresh is preferred, avoid garlic powder)
Spices and Seasonings
- 1 teaspoon Paprika (Smoked paprika can be used for a smoky flavor)
- 1 teaspoon Cumin (Offers earthy notes)
- 1 teaspoon Ras el Hanout (A traditional Moroccan spice blend)
- 1 to taste Chili (Adjust quantity based on your spice preference)
- Salt to taste (Essential seasoning)
- 1 tablespoon Lemon Juice (Replace with vinegar for a different tang)
Other Ingredients
- 2 tablespoons Olive Oil (Feel free to substitute with any neutral oil if needed)
- 1/4 cup Fresh Herbs (Parsley or Cilantro) (Used as a garnish)
Instructions
- Prepare the Eggplants: Begin by roasting the eggplants. Prick them with a fork, then place them on a hot grill or directly on the stovetop flame to char the skin completely. Alternatively, you can roast them in a hot oven. Once charred, place the eggplants in a covered bowl to steam for 10 minutes, then peel off the skin and chop the soft flesh finely.
- Cook the Base: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until translucent and soft, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Add Tomatoes and Spices: Stir in the diced tomatoes along with paprika, cumin, ras el hanout, chili, and salt. Cook the mixture, stirring occasionally, until the tomatoes break down and the mixture thickens, about 10 minutes.
- Combine Eggplants and Simmer: Add the chopped eggplant flesh to the tomato mixture. Stir well to combine all ingredients. Let the dip simmer gently for an additional 5 minutes so flavors meld together.
- Season and Garnish: Remove from heat and stir in the lemon juice. Adjust the seasoning with salt or chili if needed. Transfer to a serving bowl and garnish with chopped fresh parsley or cilantro.
Notes
- The eggplants can be roasted under a broiler or on a grill for a smoky flavor.
- For a smoother texture, mash the mixture with a fork or process briefly in a food processor before serving.
- Zaalouk can be served warm or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Substitute lemon juice with vinegar if you prefer a different acidic note.
- Adjust chili quantity according to preferred spice level.
