Name: Roasted Eggplant and Tomato Dip (Zaalouk) Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Moroccan
Ingredients: 2 medium eggplants; 2 medium tomatoes; 3 garlic cloves; 2 tbsp olive oil; 1 tsp paprika; 1 tsp ground cumin; ½ tsp chili flakes; Salt, to taste; Fresh cilantro, for garnish

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If you have a passion for vibrant, flavorful dishes that bring a touch of exotic charm to your table, you are going to absolutely adore this Roasted Eggplant and Tomato Dip (Zaalouk) Recipe. This Moroccan-inspired dip bursts with the smoky richness of roasted eggplants and the sweet acidity of ripe tomatoes, all elevated by fragrant spices like paprika and cumin. Every spoonful feels like a warm hug, combining silky textures with bold flavors that make it perfect for casual snacking or elegant entertaining.

Ingredients You’ll Need

The image shows two whole dark purple eggplants placed in the center on a white marbled surface. Around them are small bowls and ingredients arranged neatly: a white bowl with coarse salt above, a white bowl with light green olive oil to the right, and orange bowls with brown spice powder and a bright red spice powder at the bottom and left sides. Fresh green leaves of parsley are at the bottom left, with two garlic cloves and a bulb near the bottom center. Some orange cherry tomatoes and a dark bottle are in the top left corner. The colors contrast nicely with the white marbled background. photo taken with an iphone --ar 4:5 --v 7

The magic of this Roasted Eggplant and Tomato Dip (Zaalouk) Recipe lies in its simplicity. Each ingredient has a special role to play, from the deep, creamy eggplants to the bright, juicy tomatoes, plus the bold garlic and warming spices that give the dish its unmistakable Moroccan flair.

2 eggplants: Firm and glossy, perfect for roasting to develop that smoky, tender flesh.
2 tomatoes: Juicy and ripe to add freshness and balance to the richness.
3 garlic cloves: Adds a pungent kick that harmonizes beautifully with the spices.
2 tbsp olive oil: Essential for a smooth texture and to bring all the flavors together.
1 tsp paprika: Offers a smoky warmth that deepens the dip’s flavor profile.
1 tsp cumin: Adds an earthy, nutty backbone that’s quintessentially Moroccan.
½ tsp chili flakes: A subtle heat that awakens the taste buds without overpowering.
Salt: To perfectly season and enhance every ingredient.
Cilantro: Fresh garnish bringing a bright, herbal contrast.

How to Make Roasted Eggplant and Tomato Dip (Zaalouk) Recipe

Step 1: Roast the Vegetables

Start by preheating your oven to 400°F. Prick the eggplants with a fork a few times and place them alongside the tomatoes on a baking sheet. Roast them for about 30 minutes until the eggplants have collapsed and the tomatoes are soft and bursting with juice. This roasting step is where all that wonderful smoky flavor develops, making your zaalouk irresistibly tasty.

Step 2: Scoop and Mash

Once roasted and cool enough to handle, slice the eggplants open and scoop out the tender flesh into a bowl. Peel the skin off the tomatoes and add the soft pulp to the same bowl. Mash them together with the minced garlic, then stir in olive oil, paprika, cumin, chili flakes, and salt. This combination transforms into a silky, aromatic dip that’s rich but light at the same time.

Step 3: Simmer to Perfection

Transfer this mixture to a skillet and gently simmer it over medium-low heat for about 10 minutes. This allows all those delightful flavors to deepen and blend together, while any excess moisture evaporates, giving you the perfect velvety consistency that clings to pita or fresh veggies.

How to Serve Roasted Eggplant and Tomato Dip (Zaalouk) Recipe

A thick orange-brown dip with a slightly chunky texture sits in a gray bowl, topped with fresh green cilantro leaves in the center. The bowl is placed on a dark blue plate, which is on a larger white plate with a textured edge. Behind the bowl, there are two slices of white bread with a soft texture and light crust, resting on the plates. The whole setup is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Roasted Eggplant and Tomato Dip (Zaalouk) Recipe presentation, scatter freshly chopped cilantro on top just before serving. This splash of green adds a fresh brightness and a lovely fragrant aroma that contrasts beautifully with the smoky base flavors.

Side Dishes

Zaalouk is incredibly versatile. Serve it alongside warm pita bread, crisp vegetable sticks like cucumber and carrot, or as part of a mezze platter with olives, hummus, and grilled meats. It also works well as a vibrant sauce to accompany grilled fish or chicken, adding a Moroccan twist to your meal.

Creative Ways to Present

If you want to impress your guests, try serving the Roasted Eggplant and Tomato Dip (Zaalouk) Recipe in small terracotta bowls for an authentic Moroccan touch. Drizzle a little extra virgin olive oil on top and add a sprinkle of smoked paprika or a few pomegranate seeds for a pop of color and extra flavor contrast.

Make Ahead and Storage

Storing Leftovers

This dip keeps exceptionally well in the fridge for up to 4 days in an airtight container. The flavors actually deepen as it sits, making it perfect for preparing ahead of time if you’re hosting a party or just love having something delicious ready to go.

Freezing

You can freeze zaalouk, but since it’s a soft vegetable dip, the texture might change slightly upon thawing. Freeze it in portions inside freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stove.

Reheating

To reheat, simply warm the dip gently over low heat on the stovetop, stirring occasionally until warmed through. Adding a splash of olive oil or a little water can help loosen the texture if it has thickened too much in the fridge or freezer.

FAQs

Can I use a grill instead of an oven to roast the vegetables?

Absolutely! Grilling the eggplants and tomatoes imparts a fantastic smoky flavor that complements the spices perfectly. Just make sure to turn them frequently to avoid burning.

Is it necessary to peel the tomatoes?

Peeling the tomatoes helps to achieve a smooth texture and prevents the dip from becoming too chunky or bitter from the skins, but it’s optional based on your preference.

Can I make this dip vegan and gluten-free?

Yes! This Roasted Eggplant and Tomato Dip (Zaalouk) Recipe is naturally vegan and gluten-free, making it suitable for many dietary needs without any substitutions.

What can I substitute if I don’t have fresh cilantro?

If cilantro isn’t your thing or unavailable, fresh parsley works well as a substitute, offering a slightly different but still fresh herbal note.

How spicy is this dip?

The chili flakes add a gentle warmth without overwhelming the flavors. You can always adjust the amount to suit your heat tolerance or omit it entirely for a milder taste.

Final Thoughts

There is something truly special about the Roasted Eggplant and Tomato Dip (Zaalouk) Recipe that brings the flavors of Morocco right into your kitchen. Its smoky, spiced, and velvety texture makes it a crowd-pleaser every time. Whether you are new to Moroccan cuisine or a seasoned fan, this dip is guaranteed to become a beloved staple at your table. Give it a try and let the delightful flavors transport you!

Roasted Eggplant and Tomato Dip (Zaalouk) Recipe

Ingredients You’ll Need