Description
Zaalouk is a traditional Moroccan smoky and spiced roasted eggplant and tomato dip, bursting with garlic, paprika, cumin, chili flakes, and fresh cilantro. Perfect as a flavorful appetizer or accompaniment to pita bread and fresh vegetables.
Ingredients
Vegetables
- 2 medium eggplants
- 2 medium tomatoes
- 3 garlic cloves
Spices & Oil
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp chili flakes
- Salt, to taste
- Fresh cilantro, for garnish
Instructions
- Roast the vegetables: Preheat your oven to 400°F (200°C). Place the whole eggplants and tomatoes on a baking sheet and roast them for about 30 minutes until the eggplants are soft and the tomatoes are blistered.
- Prepare the mash: Remove the roasted eggplants and tomatoes from the oven and let cool slightly. Peel the eggplants and tomatoes, then scoop out their flesh into a mixing bowl. Add the minced garlic, olive oil, paprika, cumin, chili flakes, and salt.
- Mash and combine: Use a fork or potato masher to roughly mash the mixture until well combined but still somewhat chunky.
- Simmer the dip: Transfer the mashed mixture to a saucepan and simmer on the stovetop over medium heat for about 10 minutes, stirring occasionally, to blend the flavors and reduce excess moisture.
- Garnish and serve: Remove from heat and transfer the zaalouk to a serving dish. Garnish generously with chopped fresh cilantro. Serve warm or chilled, ideally with pita bread or fresh vegetables for dipping.
Notes
- Serve zaalouk warm or chilled depending on your preference.
- Pair with warm pita bread, fresh vegetable sticks, or crackers.
- Use smoked paprika instead of regular paprika for a deeper smoky flavor.
- Adjust chili flakes to control spiciness according to taste.
- Can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Dip, Appetizer
- Method: Roasting, Stovetop
- Cuisine: Moroccan
