Flavorful Zaalouk Eggplant Dip with Smoky Moroccan Spices
A creamy, smoky Moroccan eggplant and tomato dip infused with garlic, cumin, paprika, and a touch of chili, perfect as a starter or snack.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Cuisine: Moroccan
Ingredients
Scale
- 2 medium-sized eggplants
- 2 large ripe tomatoes
- 3 garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon harissa or chili powder (optional)
- 2 tablespoons lemon juice
- A handful fresh parsley or cilantro, chopped
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and dry the eggplants. Prick them several times with a sharp knife to prevent bursting. Halve the tomatoes.
- Place the whole eggplants and tomatoes cut side down on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon olive oil and sprinkle a pinch of salt.
- Roast for about 30-40 minutes until the eggplants are completely soft and tomatoes are blistered.
- Let the roasted eggplants cool slightly (about 10 minutes). Peel off the skin and scoop out the flesh into a mixing bowl. Remove tomato skins and chop roughly, then add to the bowl.
- Stir in the minced garlic, smoked paprika, cumin, coriander, and chili powder if using.
- Mash the mixture using a fork or potato masher until desired consistency is reached.
- Drizzle the remaining 2 tablespoons olive oil and lemon juice over the mixture. Season with salt and pepper to taste and stir well.
- Transfer to a serving bowl and sprinkle chopped parsley or cilantro on top.
- Serve warm or at room temperature with pita bread, crackers, or raw vegetables.
Notes
If the dip feels too watery, cook it down in a skillet over medium heat to thicken. Let the dip rest for at least 20 minutes before serving to deepen flavors. Mashing by hand preserves texture better than using a food processor. Olive oil is key for silky texture and authentic flavor.
Nutrition
- Serving Size: Approximately 1/4 cu
- Calories: 110
- Sugar: 5
- Sodium: 150
- Fat: 9
- Saturated Fat: 1.3
- Carbohydrates: 8
- Fiber: 3
- Protein: 2
Keywords: Zaalouk, eggplant dip, Moroccan spices, smoky dip, appetizer, vegan, gluten-free