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Need a hearty and comforting dip but also easy and one-pot? You found the right recipe! Zaalouk is a simple Moroccan dip made with eggplant, tomato, simple spices, and olive oil that is packed with flavor. This dip is full of Orient: cumin seeds, spice, and eggplant. You don’t need a fancy blender or food processor for this recipe, just a pot.

You can make it chunky or smooth, use it as a dip, side, or spread. It’s easy and delicious.

Zaalouk can be cooked in different ways and with different ingredients. To make it easier, I use a can of tomatoes that everyone has in their pantry.

Simple ingredients are needed: Fresh eggplant, canned tomatoes, fresh garlic, fresh parsley, extra virgin olive oil, lemon juice, salt, and spices.

 

How to prepare Zaalouk:

• • Prepare the ingredients: Peel and cut in cubes the eggplant + Mince garlic + Chop fresh parsley.
  • In a pot, add the oil with the spices to get fragrant, and then add the eggplant and garlic.
  • Bring to a simmer and cook, covered.
  • Add the can of tomatoes and stir continuously, allowing the eggplant and tomatoes to mesh together.
  • Once softened, use a wooden spoon to mash the eggplant, and then add lemon juice.
  • Season with salt and pepper and simmer, uncovered. Before serving, add the fresh parsley and combine.
  • Serving: Drizzle some olive oil (we always use Extra Virgin Olive Oil) and garnish with lemon wedges, more chopped parsley, and olives. Enjoy with a good whole wheat sourdough toasts.

It is a recipe that reminds me of the flavors of my trip to Morocco at Christmas 2018. A trip to the capital, the desert, and the Atlantic coast full of good gastronomy different in each region.

Need more Dip Recipe Ideas? Check out our favorite ones:

• Eggplant Fresh Dip, not the traditional Babaganoush!
• Mushroom Walnut Paté super flavorful Vegan Paté
• Pink Hummus The Easiest and Prettiest Beetroot Hummus
• Edamame & Pea SpreadGreen DIP
• Sweet Potato & Peanut Butter DIP Super Easy 2-Ingredient Sweet Dip

If you make this recipe leave a comment and don’t forget to share it on Instagram, tag me @EarthyMaite + #EarthyMaite! I love seeing your delicious recreations 

Yield: Sides

Zaalouk Moroccan Vegan Eggplant & Tomato Dip

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Simple but hearty Moroccan Vegan dip made with Eggplant, tomato, simple spices, and olive oil that is packed with flavor.

Ingredients

• 1 eggplant
• 1 can whole peeled or diced tomatoes
• 4 garlic cloves
• 1/3 cup fresh parsley
• 1/4 cup EVOO (Extra Virgin Olive Oil)
• 1/2 tsp cumin seeds
• 1/2 tsp chili flakes (or 1/4 tsp chili powder)
• 1/2 lemon, juiced
• Salt & pepper to taste

Instructions

1. Peel and cut in cubes the eggplant.
2. In a pot, add the eggplant, minced garlic, EVOO (Extra Virgin Olive Oil), cumin seeds, and chili flakes. Bring to a simmer and cook, covered, for 5 minutes.
3. Add the can of tomatoes and let simmer for 15 minutes. Stir continuously, allowing the eggplant and tomatoes to mesh together.
4. Once softened, use a wooden spoon to mash the eggplant.
5. Add lemon juice. Stir and season with salt and pepper.
6. Simmer, uncovered, for another 5 minutes. The dip is ready to be served when it can coat the wooden spoon. Add 2/3 of the fresh parsley and combine.
7. Serving: Drizzle some EVOO and garnish with lemon wedges, chopped parsley, and olives. Enjoy with a good whole wheat sourdough toasts.