Description
Smoky, savory, and deeply comforting—Moroccan Zaalouk is a rich eggplant and tomato dish infused with warm spices and fresh herbs. Whether you serve it as a dip, side, or spread, it’s a must-try for anyone who loves bold Mediterranean flavors. This easy recipe is vegan, naturally gluten-free, and perfect for meal prep, lunch spreads, or quick appetizers. Ideal for those looking for healthy snack ideas, easy dinner recipes, or delicious breakfast ideas with a Mediterranean twist.
Ingredients
2 medium eggplants
3 ripe tomatoes
3 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon salt (adjust to taste)
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1 tablespoon lemon juice (optional)
Instructions
1. Peel eggplants partially and dice into cubes. Salt them and let sit for 15–20 minutes, then rinse and pat dry.
2. Heat olive oil in a pan over medium heat. Add eggplant and sauté for 10–12 minutes until soft and golden.
3. Add garlic, stir until fragrant. Then add chopped tomatoes, cumin, paprika, and salt.
4. Cover and simmer for 15–20 minutes, stirring occasionally. Mash the eggplant while cooking to blend the mixture.
5. When thick and soft, stir in chopped parsley and cilantro. Add lemon juice if desired.
6. Let rest for a few minutes off the heat, then serve warm or at room temperature.
Notes
Let the eggplant drain after salting—it removes bitterness and improves the final texture.
Use ripe, juicy tomatoes or good-quality canned tomatoes for a richer flavor.
This dish gets better after resting; make it ahead for even deeper flavor.
Nutrition
- Serving Size: 1 portion (approx. ¾ cup)
- Calories: 120
- Sugar: 5g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Moroccan Zaalouk, easy recipe, healthy snack, vegan side dish, eggplant tomato dip, Mediterranean food, quick lunch