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Zaalouk – Eggplant and Tomato Dip

Zaalouk: Savory Eggplant and Tomato Dip You'll Love

Zaalouk – Eggplant and Tomato Dip is a flavorful Moroccan dish perfect for gatherings or a comforting snack.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: APPETIZERS
Cuisine: Moroccan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • 1 large eggplant choose a firm one for the best texture
  • 3 cloves garlic fresh for best flavor
  • 3 tablespoons olive oil can substitute with avocado oil
  • 1 teaspoon salt adjust to taste
  • 1 teaspoon black pepper freshly cracked for better flavor
Optional Addition
  • 2 tablespoons Parmesan omit for a vegan version

Equipment

  • Pan
  • cutting board
  • knife

Method
 

How to Make Zaalouk
  1. Slice the eggplant and sprinkle it generously with salt. Allow it to sit for 30 minutes.
  2. Heat olive oil over medium heat. Add the eggplant slices and fry until deep golden brown, about 8-10 minutes.
  3. Add thinly sliced garlic to the pan and cook for another 2-3 minutes until garlic is fragrant.
  4. Gently mash the cooked eggplant and garlic together in the pan. Add salt and pepper to taste.
  5. Transfer your Zaalouk to a serving bowl and enjoy it warm with fresh bread or vegetable sticks.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 230mgPotassium: 450mgFiber: 6gSugar: 4gVitamin A: 800IUVitamin C: 15mgCalcium: 40mgIron: 1mg

Notes

Store leftover Zaalouk in an airtight container in the fridge for up to 3 days. Reheat before serving.

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