Classic Moroccan Eggplant and Tomato Dip

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A smoky, slow-cooked Moroccan mezze of eggplant and tomato softened with garlic, paprika, and cumin. Serve warm with crusty bread for an authentic North African starter or side.

Nutrition Facts

Per serving (estimated)

• 165 kcalCalories
• 10 gFat
• 1.5 gSaturated Fat
• 18 gCarbs
• 7 gFiber
• 9 gSugar
• 3 gProtein
• 420 mgSodium
• 480 mgPotassium
• 45 mgCalcium
• 1.5 mgIron
• 18 mgVitamin C
• 850 mcgVitamin A

Ingredients

For the vegetables

• 2 medium eggplants (about 1 lb), peeled and cut into 1/2-inch cubes
• 4 medium ripe tomatoes, grated on the large holes of a box grater (skins discarded)
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 3 tbsp olive oil
• 1/2 tsp salt for drawing out moisture from eggplant

For the spice blend

• 1 tsp sweet paprika
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For finishing and garnish

• 1 tbsp fresh lemon juice
• 2 tbsp finely chopped fresh cilantro
• 1 tbsp finely chopped fresh parsley
• 1 tbsp extra-virgin olive oil, for drizzling

Directions

1. Sprinkle the cubed eggplant with 1/2 tsp salt and let rest in a colander for 10 minutes to release bitterness, then pat thoroughly dry with paper towels.
2. Heat 3 tbsp olive oil in a heavy skillet or shallow tagine over medium heat. Add the chopped onion and cook for 6 to 7 minutes, stirring, until soft and translucent.
3. Add the minced garlic, sweet paprika, cumin, smoked paprika, cayenne, salt, and pepper. Stir constantly for 30 seconds until the spices bloom and smell fragrant.
4. Add the dried eggplant cubes and toss to coat in the spice mixture. Cook for 5 minutes, stirring occasionally, until the edges begin to turn golden.
5. Pour in the grated tomatoes and bring to a gentle simmer. Cover, reduce heat to low, and cook for 20 to 25 minutes, stirring every few minutes, until the eggplant is fork-tender and the mixture has thickened into a rustic, jam-like consistency.
6. Mash about half of the eggplant with the back of a wooden spoon for a creamier texture while leaving some chunks for body. Stir in the lemon juice and most of the chopped cilantro and parsley.
7. Taste and adjust salt and pepper. Transfer to a shallow serving bowl, drizzle with the extra-virgin olive oil, and top with the remaining herbs.
8. Serve warm or at room temperature with warm flatbread, pita, or crusty country loaf. Zaalouk also pairs beautifully with olives and assorted Moroccan salads.

Cook’s Notes

• Grating the tomatoes (rather than chopping) creates a silky base without needing to blanch or peel them; just discard the tough skins left in your hand.
• For a deeper smoky flavor, char 2 whole eggplants directly over a gas flame or under the broiler until the skin is blackened, then scoop the flesh and add it in step 4.
• Zaalouk thickens noticeably as it cools, so pull it off the heat while it still looks slightly saucy; leftovers become spoonable jam after refrigeration.
• Cover and refrigerate for up to 4 days; the flavors deepen and become even more aromatic on the second day.
• Serve as part of a mezze spread alongside hummus, marinated olives, preserved lemon, and warm khobz for an authentic Moroccan table.

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