{"id":9351,"date":"2026-05-09T06:43:37","date_gmt":"2026-05-09T06:43:37","guid":{"rendered":"https:\/\/auctionafrique.co.uk\/2026\/05\/09\/moroccan-zaalouk-recipe-eggplant-and-tomato-salad-or-dip\/"},"modified":"2026-05-09T06:43:37","modified_gmt":"2026-05-09T06:43:37","slug":"moroccan-zaalouk-recipe-eggplant-and-tomato-salad-or-dip","status":"publish","type":"post","link":"https:\/\/auctionafrique.co.uk\/ar\/2026\/05\/09\/moroccan-zaalouk-recipe-eggplant-and-tomato-salad-or-dip\/","title":{"rendered":"Moroccan Zaalouk Recipe – Eggplant and Tomato Salad or Dip"},"content":{"rendered":"


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This post may contain Amazon or other affiliate links that allow us to earn a small commission at no extra cost to you. Please see our Disclosure Policy<\/a> for more info.<\/em><\/small><\/p>\n<\/div>\n

Zaalouk is a Moroccan cooked salad of eggplants and tomatoes that\u2019s usually eaten as a dip with Moroccan bread<\/a>. <\/p>\n

Key to zaalouk\u2019s great flavor is the traditional Moroccan seasoning of cumin and paprika with garlic, cilantro, parsley, and olive oil. A little lemon juice can be added to lift the flavor at end of cooking. <\/p>\n

This is the same flavor profile that\u2019s found in the classic Moroccan marinade, chermoula<\/a>. It was Moroccan food writer Nada Kiffa<\/a> who pointed this out to me and helped me to recognize that chermoula was \u201chidden\u201d in a number of dishes\u2019 lists of ingredients, including this one.<\/p>\n

\"Zaalouk\"Zaalouk
These ingredients, plus olive oil, are used to make Moroccan zaalouk. Photo: Christine Benlafquih | Taste of Maroc<\/figcaption><\/figure>\n

There is lots of room to play with seasoning, and I definitely lean toward zesty and garlicky rather than mild. Whole chili peppers or cayenne pepper can be added if you like things spicy hot. <\/p>\n

How to Make Zaalouk<\/span><\/h2>\n

I learned to make zaalouk from my mother-in-law many years ago. She used two or three tomatoes to each eggplant, which yields a red, saucy zaalouk that benefits from generous seasoning. <\/p>\n

In recent years, I find that I prefer less tomato because I\u2019ve started to enjoy the flavor of eggplant, a vegetable I never used to like on its own. I\u2019m proof that tastes can change over time!<\/p>\n

One-Pot Method<\/span><\/h3>\n

My mother-in-law\u2019s cooking method was to peel and chop the tomatoes and eggplant, place them in a pot or deep skillet along with the rest of the ingredients and a little water, and then cook everything down to a puree-like consistency. <\/p>\n

She sometimes added a tiny wedge of lemon and a spoonful of tomato paste during the final reduction, but neither was a must.<\/p>\n

Zaalouk Variations<\/span><\/h3>\n

That\u2019s how I made zaalouk for years until I began to appreciate other versions of zaalouk which varied in the ratio of tomatoes to eggplant and the quantity of seasoning, as well as in texture and cooking methods.<\/p>\n

For example, not everyone aims for a mash or dip-like puree; they might prefer a chunky consistency to their cooked salad.<\/p>\n

And not everyone uses as much tomato or as robust seasoning as my mother-in-law; less tomato and less seasoning allow the full flavor of eggplant to shine.<\/p>\n

Others might add a roasted pepper or two, in essence making a hybrid of zaalouk and taktouka, an equally popular roasted pepper and tomato salad.<\/p>\n

Ways to Cook Eggplant for Zaalouk<\/span><\/h3>\n

Aside from that, the most major difference you\u2019ll see in zaalouk variations is the treatment that\u2019s given to the eggplants themselves.<\/p>\n

Some Moroccan cooks will only partially peel the eggplants, which allows for a more colorful salad.<\/p>\n

And instead of cooking raw eggplant directly with the tomatoes, some cooks will boil or steam the eggplants before adding them to the pot. Others will roast them.<\/p>\n

How to Roast Eggplants <\/span><\/h2>\n

Making zaalouk with roasted eggplant has become my favorite cooking method for this dish. Not only do I love the layer of smoky flavor, but it simplifies the cooking process. <\/p>\n

Anything that helps me be more efficient in the kitchen is a good thing!<\/p>\n

I cut the eggplants in half lengthwise, then roast the eggplants skin-side-up under the broiler while prepping and cooking the tomatoes. <\/p>\n

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Roasting Eggplants. Photo: Christine Benlafquih | Taste of Maroc<\/figcaption><\/figure>\n

Sometimes I insert whole peeled cloves of peeled garlic into an incision in the eggplants\u2019 flesh so it can roast along with the eggplants. If you like roasted garlic, give it a try!<\/p>\n

When done \u2014 the eggplants\u2019 skin will be charred to the point of cracking or crumbling a bit and the flesh will feel very soft \u2014 I can easily scoop the flesh from the skin and add it to the tomatoes, which by then have reduced to a sauce in the pan.<\/p>\n

You can certainly roast whole eggplants over an open fire or on a grill, or roast whole eggplants in the oven with both the bottom and top heating elements on, but these methods require more time and attention to turn the eggplants for even charring on all sides.<\/p>\n

Serving Zaalouk<\/span><\/h2>\n

Zaalouk is a popular accompaniment to Moroccan main dishes of all kinds. You can garnish it with fresh cilantro, chili peppers, a little olive oil, or even harissa<\/a> on the side. <\/p>\n

Like many other Moroccan salads, it\u2019s typically enjoyed as a dip at meals where khobz<\/a> or other crusty bread is used in place of utensils.<\/p>\n

In my home, however, we sometimes deviate from tradition and enjoy it as a vegetarian main or side dish over basmati rice or paella. Delicious!<\/p>\n

Also be sure to try Moroccan Eggplant in Chermoula<\/a>, a similar salad that\u2019s made without tomatoes.<\/p>\n

Frequently Asked Questions<\/span><\/h2>\n
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What is zaalouk?<\/strong> <\/p>\n

Zaalouk is a cooked Moroccan salad that\u2019s made from eggplants and tomatoes. Like many other Moroccan salads, it\u2019s often eaten as a dip.<\/p>\n

You will sometimes see the word zaalouk in tandem with other mashed salads such as Zaalouk of Cauliflower<\/a> or Zaalouk of Cabbage<\/a>. But used by itself, zaalouk usually refers to the eggplant and tomato salad.<\/p>\n<\/p><\/div>\n

What are the ingredients in zaalouk?<\/strong> <\/p>\n

In addition to eggplants and tomatoes, zaalouk typically includes garlic, cilantro, parsley, olive oil, paprika, cumin, and salt. Cayenne pepper or chili peppers are optional. Sometimes lemon, tomato paste, onion, or peppers are added. <\/p>\n<\/p><\/div>\n

How do you make zaalouk?<\/strong> <\/p>\n

Some cooks simply peel and chop the eggplants and tomatoes and cook them together in one pot or pan with the herbs, olive oil, and spices. <\/p>\n

Other cooks might make a sauce from the tomatoes first, then add eggplant which has already been boiled, steamed, or roasted.<\/p>\n<\/p><\/div>\n

What\u2019s the desired texture of zaalouk?<\/strong> <\/p>\n

The final consistency is a matter of personal preference; anywhere from chunky to a puree-like paste or mash is fine. <\/p>\n<\/p><\/div>\n

Can you make zaalouk without tomatoes, using only eggplant?<\/strong> <\/p>\n

Yes, but including at least a little tomato is much more common. How much to use can vary quite a bit. Some Moroccans like a redder zaalouk with one to three tomatoes per eggplant; others might use several eggplants to only one or two tomatoes. <\/p>\n

You might also see recipes calling for a spoonful or two of tomato paste for deeper color and tomato flavor.<\/p>\n<\/p><\/div>\n

Do you need lemon to make zaalouk?<\/strong> <\/p>\n

Not at all, but some cooks like to include a little toward the end of cooking, or they might add a small wedge of lemon to the pot. It can definitely lift and complement the flavor. <\/p>\n<\/p><\/div>\n

My zaalouk tastes too acidic. What should I do?<\/strong> <\/p>\n

This is not a common problem, but it can be a result of using underripe tomatoes or adding too much lemon juice. You can correct an acidic zaalouk with a tiny bit of sugar or honey, just as you would correct tomato sauce. But err on the side of caution if you need to make this adjustment; too acidic might be preferable to too sweet.<\/p>\n<\/p><\/div>\n

Can I use smoked paprika to make zaalouk?<\/strong> <\/p>\n

Smoked paprika is not a traditional Moroccan ingredient, but it can work very well in zaalouk and a number of other Moroccan recipes which call for paprika. I particularly like it in kefta<\/a>. You\u2019ll need to decide whether to replace all or only some of the sweet paprika with smoked.<\/p>\n<\/p><\/div>\n

Can you freeze zaalouk?<\/strong> <\/p>\n

Yes, you can. It will keep for two to three months. Thaw frozen zaalouk overnight in the fridge or at room temperature for a few hours. Reheat in a pan to freshen it and reduce any excess liquid. Taste and adjust seasoning before serving.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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Moroccan Zaalouk Recipe<\/span><\/h2>\n

Christine Benlafquih | Taste of Maroc<\/span><\/p>\n

To make this popular Moroccan side or salad, fresh tomatoes and eggplants are seasoned with a robust quantity of herbs, garlic, olive oil, and spices then cooked to a dip-like consistency.<\/span>Roasting the eggplants is optional but recommended for a layer of smoky flavor. It’s my preferred method.<\/span>Don’t worry about exact measures when making zaalouk. The ratio of tomatoes to eggplant can be adjusted according to what you have on hand or what you prefer in terms of flavor. Seasoning is also very flexible and more or less olive oil is also fine.<\/span>Zaalouk is traditionally enjoyed as a dip with Moroccan bread (khobz)<\/a>. If you prefer to eat with a fork or want to make enough to have leftovers for another meal, you may want to increase the recipe by half. <\/span>Serve zaalouk warm, cold, or at room temperature.<\/span><\/div>\n

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Prep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

Cook Time <\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

Total Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/p>\n<\/div>\n

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Course <\/span>Salad, Side Dish<\/span><\/p>\n

Cuisine <\/span>Moroccan<\/span><\/p>\n<\/div><\/div>\n

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Yield <\/span>4<\/span> servings<\/span><\/span><\/p>\n

Calories <\/span>206<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n

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