Zaalouk Eggplant Dip
A smoky Moroccan eggplant and tomato dip with garlic, cumin, paprika, lemon, olive oil, and herbs.
Prep
15 minutes
Cook
40 minutes
Level
Easy
Serves
6
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Instructions
- 1
Roast eggplant until collapsed and smoky.
- 2
Cook tomatoes, garlic, cumin, paprika, and olive oil into a thick sauce.
- 3
Scoop eggplant flesh into the pan and mash it into the tomatoes.
- 4
Simmer until thick and spoonable.
- 5
Finish with lemon juice, parsley, and olive oil.
Tips
Roast eggplant until very soft so the dip turns silky.
Simmer until excess moisture cooks off for a richer texture.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store the dip in a shallow covered container for up to 4 days.
- Add a fresh drizzle of olive oil and lemon after chilling.
Substitutions
- Use canned tomatoes when fresh tomatoes are out of season.
- Use cilantro instead of parsley for a brighter herb flavor.
What to Serve With
- Serve with warm flatbread or pita.
- Pair with olives, couscous, or grilled fish.
Common Mistakes
- Do not stop cooking while the dip is watery; it should be thick.
- Do not under-season eggplant because it needs salt, acid, and spice to pop.
Recipe FAQ
Can zaalouk be served cold?
Yes. It is good warm, room temperature, or chilled.
Should I remove the eggplant skin after roasting?
After roasting, scoop out the soft flesh and leave behind any tough skin.
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