MarkD published on July 2, 2025
Zaalouk (30 minute Moroccan Eggplant Dip)
Total time: 30 minutes
Yields: 2 servings
Author: Salima Benkhalti
Source: https://salimaskitchen.com/zaalouk/
Ingredients
- 1 large eggplant, roughly peeled and chopped into cubes
- 3 ripe tomatoes, peeled and chopped with seeds removed (see note for tips)
- 4 cloves garlic, minced
- 2 tbsp parsley, minced
- 2 tbsp cilantro, minced
- 1 tsp salt
- 2 tsp paprika
- 1 tsp cumin
- 2 tbsp olive oil
- 0.75 cup water
- 1 tsp white vinegar
Instructions
In a medium sized stock pot combine everything except the vinegar and mix. Turn the heat up to medium high and bring to a simmer.
Cover and continue to simmer over medium heat for 20 minutes or until the eggplant has broken down and reduced significantly.
Check the consistency and if it’s too dry add a splash of water. Next, add the vinegar and mix to combine. Mash to desired consistency with a fork.
Serve with a slice of toasted bread, a drizzle of olive oil and a sprinkle of cilantro and paprika if desired.
In a medium sized stock pot combine everything except the vinegar and mix. Turn the heat up to medium high and bring to a simmer.
Cover and continue to simmer over medium heat for 20 minutes or until the eggplant has broken down and reduced significantly.
Check the consistency and if it’s too dry add a splash of water. Next, add the vinegar and mix to combine. Mash to desired consistency with a fork.
Serve with a slice of toasted bread, a drizzle of olive oil and a sprinkle of cilantro and paprika if desired.
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