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Zaalouk – Eggplant and Tomato Dip

One of my favorite vegetables that are so versatile is eggplant and it’s the star in this traditional side salad famous in Morocco called Zaalouk. The best part is it can be eaten in so many different ways but you can’t go wrong with lots of bread to dip into.

For an alternative, I roasted some cauliflower florets in olive oil, salt, pepper, garlic (thinly sliced), and parmesan to dip into the zaalouk.

The key is to get a very nice dark browning to your eggplant when frying. This is why Zaalouk has a much deeper color in comparison to a similar eggplant dip called Baba Ghanoush which is more Levantine. Either way eggplant is amazing.

Here’s how you make it!


1 large eggplant
2 roma tomatoes
8 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon ginger
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon black pepper
1 tablespoon parsley, chopped
1/2 teaspoon vinegar


Prepare vegetables. Slice eggplant into one-third of an inch rounds. If the rounds are really big, slice in to half-circles. Cut the tomatoes into 8 long slices and then slice those in half, along its horizontal. Set aside.
With a very large pan, heat 6 tablespoons of olive oil over medium-high heat. Add half of the amount of sliced eggplants. Do not stack or overcrowd, just enough to cover the pan. Cook for a total of 11-12 minutes, about 6 minutes on each side — just until golden brown.
Remove the eggplant from the pan and add another 2 tablespoons of olive oil to the pan. Fry the second batch. Remove the eggplant from the pan and set aside.
Add the chopped tomatoes and cook for about 5-6 minutes, just until they are soft enough to mash.
Add the fried eggplant back into the pan along with the minced garlic, salt, ginger, paprika, cumin, and black pepper.
Using a wooden spatula or spoon, mash the eggplant and tomato together until there are no more big clumps.
Turn off the heat. Add the chopped parsley and vinegar. Mix to combine.

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