Zaalouk (Moroccan Eggplant Dip)

Zaalouk on a plate surrounded with pita triangles.

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Zaalouk (Moroccan Eggplant Dip)

Make Zaalouk, a Moroccan eggplant dip with red peppers, tomatoes, and spices. I have oven-roasted the eggplant, which intensifies the flavor and removes the water (did someone say homemade zaalouk that is not watery?). This vegan and gluten-free recipe makes it perfect for all occasions, especially a mezze, an appetizer, or as a side dish.

Prep Time20

Cook Time1 40

Course: Appetizer, Salad, Side Dish

Cuisine: Mediterranean, Middle Eastern, Moroccan, north african

Diet:

Servings: servings

Calories: 204kcal

Author: Ruth Grindeland

Equipment

2 Baking Sheets
1 Sheet of parchment paper
1 Medium bowl
1 sheet plastic wrap
1 Colander
1 Skillet
1 Wooden spoon
1 chef knife
1 cutting board

Ingredients

2 large red bell peppers halved lengthwise, stems and seeds removed
¼ cup extra-virgin olive oil plus more for drizzling
2 large eggplants (aubergines) pierced all over with a fork
4 garlic cloves minced
1 and ½ tablespoons tomato paste
2 teaspoons ground cumin
1 teaspoon sweet paprika
1 teaspoon Aleppo pepper
2 large (9 ounces) large ripe roma tomatoes roughly chopped then puréed
¼ cup parsley leaves finely chopped
¼ cup cilantro leaves finely chopped
½ teaspoon granulated sugar
2 tablespoons fresh lemon juice
¼ cup tahini Optional
salt and black pepper

Instructions

Prep: Start by preheating your oven to 450°F. Line two baking sheets with parchment paper. Cut the bell peppers in half and place them skin-side up on one tray. Lightly drizzle the top with olive oil or a high-heat oil.
Place the eggplants whole on a separate tray. Arrange both trays in the oven, with the bell peppers on the top rack. Roast the peppers for 25–30 minutes until their skins are charred and their flesh is soft. Leave the eggplants to roast for an additional 25–30 minutes, for a total of 50 minutes.
Red Peppers: Place the roasted red bell peppers in a bowl and cover them with plastic wrap. Let them sit for 20–30 minutes. As they cool, the steam will help loosen the skin, making it easier to peel off.
Once the peppers have cooled, about 20 minutes, remove them from the bowl and peel off the skin. Roughly dice the peppers.
Eggplants: Remove the eggplants from the oven and let cool. Remove the stems and skins. The exterior skin should peel off like unwrapping a gift. If there are excessive seeds, you can remove them.
Place the interior of the eggplant in a colander and let it drain for 20 minutes. Press down occasionally to help squeeze out any remaining water. Then, roughly chop the eggplants.
Spices: Heat ¼ cup oil in a skillet over low. Add the garlic, tomato paste, paprika, cumin, and Aleppo pepper. Stir and cook for one to two minutes until fragrant.
Tomatoes: Purée the tomatoes in a blender. Stir in the blended tomatoes, fresh parsley, fresh cilantro, sugar, and salt. Let it simmer until the sauce thickens, about six minutes.
Add the Vegetables: Stir in the peppers and eggplant. Let all the ingredients cook together for 5 minutes. Remove from the heat, and top with lemon juice. Let cool.
Serve: Spoon the zaalouk into a shallow bowl or plate. Using the back of your spoon, create a well. Drizzle with tahini sauce into the well. Top with fresh cilantro and parsley. Serve warm or at room temperature with pita for scooping.
Note: Ottolenhi recipe uses tahini sauce. I love the flavor but made this ingredient optional because it is not a traditional topping.

Notes

Storing instructions: Store zaalouk in an airtight container in the fridge for up to 5 days. The flavors develop over time, making it even more delicious the next day!

Recipe Credit: Yotam Ottolengi

Nutrition