Moroccan Eggplant Zaalouk easy Recipe
Moroccan zaalouk is a warm, spiced eggplant salad that brings together simple ingredients and bold flavors.
Whether you’re looking for a vegetarian appetizer, a light mezze, or a creative spread for toast and wraps, zaalouk delivers every time.
This version is fast, family-friendly, and full of personal tips to make it truly yours.
Easy Moroccan Zaalouk Recipe – Spiced Eggplant & Tomato Dip
Zaalouk is one of my all-time favorites — a melt-in-your-mouth Moroccan salad made with smoky eggplants and warm spices that’s simply irresistible.
I absolutely love eggplant, and this quick, 20-minute recipe is pure joy — especially when served warm with some fresh homemade bread, like soft Moroccan matlouh.
At home, it’s a Ramadan staple. I always make it in big batches and freeze portions — perfect for a quick, delicious Iftar without the stress.
But trust me, zaalouk isn’t just for special occasions! In summer, it’s heavenly served cold — as a dip, a sandwich filling, or simply spread over toast.
Its rich flavor is so addictive that half the bowl usually vanishes before it even reaches the table…
It’s a light, simple dish my kids devour without complaint — proof that veggies can be pure comfort food.
What Is Zaalouk?
Zaalouk (also spelled zaalouka) is a traditional Moroccan cooked salad made primarily with eggplants, tomatoes, garlic, and spices.
Served warm or cold, it has a texture between a chunky dip and a soft purée.
Some versions include zucchini or peppers, adding depth and sweetness.
Ingredients You’ll Need (Serves 4)
Here’s everything you’ll need to make a rich and colorful zaalouk:
- 1 large eggplant : The star of the dish – tender and absorbent, perfect for soaking up spices.
- 1 medium zucchini : Optional but recommended! It brings sweetness and lightness to the purée.
- ½ red bell pepper : Adds vibrant color and a sweet, smoky depth.
- ½ yellow bell pepper : For balance and color contrast. Replace both with green pepper if preferred.
- 2 to 3 medium ripe tomatoes : They create the juicy, tangy base of the sauce.
- 2 garlic cloves : Finely minced or crushed for a rich, savory aroma.
- Salt, black pepper, cumin, paprika : Classic Moroccan spice blend – earthy, warm, and aromatic.
- Olive oil : Essential for richness and silky texture.
How to Make Moroccan Zaalouk (Stovetop Method)
- Prep the vegetables : Peel the eggplant and zucchini, then dice them. Core and chop the bell peppers and tomatoes.
- Combine in pressure cooker or pot : Add all chopped vegetables to your pot or pressure cooker. Include garlic, spices, and ½ cup of water (about 100 ml).
- Cook under pressure : Close the lid and cook for 15 minutes after it starts steaming. (Or simmer for 25–30 minutes in a covered pot.)
- Mash and enrich : Open carefully, add a good drizzle of olive oil, and mash the vegetables with a potato masher until smooth but textured.
- Reduce and concentrate flavors : Return to medium heat and cook uncovered, stirring often, until all the liquid has evaporated and the zaalouk thickens.
- Taste and adjust : Check salt and spices. Add more if needed to balance the flavors.
How to Store Zaalouk (Keep It Fresh Longer)
Zaalouk stores beautifully, which makes it perfect for meal prep, quick lunches, or last-minute appetizers. Here’s how to preserve its flavor and texture:
– In the Refrigerator up to 4–5 days
- Let it cool completely before storing.
- Transfer to an airtight container.
- Keep it in the coldest part of your fridge.
- Optional: Add a thin layer of olive oil on top to help preserve freshness and flavor.
– In the Freezer up to 2–3 months
- Freeze in individual portions to make defrosting easier.
- Use freezer-safe containers or flat zip bags to save space.
- Label with the date so you don’t forget it.
💡 Pro tip: Avoid freezing zaalouk with excess water. Reduce it well during cooking to maintain the best texture when thawed.
– Reheating Instructions
- Stovetop: Heat gently in a pan with a splash of olive oil, stirring until warmed through.
- Microwave: Reheat in a covered bowl for 1–2 minutes, stirring halfway.
Zaalouk can be enjoyed warm or cold, so feel free to skip reheating if you’re serving it as a dip or spread!
Moroccan Eggplant Zaalouk – A Simple, Flavor-Packed Dip
Ingredients
- 1 large eggplant
- 1 medium zucchini
- ½ red bell pepper
- ½ yellow bell pepper
- 2 to 3 medium ripe tomatoes
- 2 garlic cloves
- Salt black pepper, cumin, paprika
- Olive oil
Instructions
- Peel the eggplant and zucchini, then dice them. Core and chop the bell peppers and tomatoes.
- Add all chopped vegetables to your pot or pressure cooker. Include garlic, spices, and ½ cup of water (about 100 ml).
- Close the lid and cook for 15 minutes after it starts steaming. (Or simmer for 25–30 minutes in a covered pot.)
- Open carefully, add a good drizzle of olive oil, and mash the vegetables with a potato masher until smooth but textured.
- Return to medium heat and cook uncovered, stirring often, until all the liquid has evaporated and the zaalouk thickens.
- Check salt and spices. Add more if needed to balance the flavors.
