Name: Moroccan Zaalouk Recipe (Eggplant Salad/Dip)
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Ingredients: 2 large red bell peppers (halved lengthwise, stems and seeds removed); 1/4 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 1/2 tablespoons tomato paste; 2 teaspoons ground cumin; 1 teaspoon sweet paprika; 1 teaspoon Aleppo pepper; 2 large (9 ounces) ripe roma tomatoes (roughly chopped then puréed); 1/4 cup parsley leaves (finely chopped ); 1/4 cup cilantro leaves (finely chopped ); 1/2 teaspoon granulated sugar; 2 tablespoons fresh lemon juice; 1/4 cup tahini (Optional); salt and black pepper

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Moroccan Zaalouk is a traditional North African cooked salad made with eggplant, tomato, red peppers, and spices. The eggplant is oven roasted, adding to the cooking time, but has less hands-on work than most zaalouk recipes. The roasting brings out the deep flavor and is well worth the extra effort!

Prep Time
20 Minutes

Total Time
2 Hours

Servings
6 Servings

Moroccan zaalouk eggplant salad on a plate topped with tahini and pita bread on the side.

What Makes This Zaalouk Recipe Different

This Moroccan zaalouk recipe roasts the eggplant, intensifying the flavor.
The technique used keeps your zaalouk from becoming watery.
Traditional Moroccan zaalouk tastes better the next day, which makes it perfect to make ahead of time.

Quick Answers

What is the difference between baba ganoush and zaalouk?

Baba ganoush has a creamy texture and a smoky flavor. Moroccan Zaalouk also roasts eggplant, but it does not have the same smokiness. It also includes tomato paste, red peppers, and an assortment of spices. Zaalouk is also hand-mashed, giving it a chunkier texture.

Is zaalouk served hot or cold?

Traditional Moroccan zaalouk is served cold or at room temperature. You can serve it warm, but I do not recommend serving it hot.

Is zaalouk a salad or a dip?

Zaalouk is considered a salad in Morocco. But outside of Morocco, it is often served with bread and eaten like a dip.

Zaalouk Can Change Your Mind About Eggplant

Eggplant can be tricky to cook, and sadly, as a result, many people do not like it, including my husband.

But enter Yotam Ottolenghi zaalouk recipe. Ottolenghi is a world-renowned chef specializing in Middle Eastern and Mediterranean cuisine.

Oven roasting brings out deep eggplant flavor with very little hands-on effort. Yes, it does take more time than the stove-top method, but the extra time is worth it! Then it is all topped with tahini, adding another layer of flavor.

If this recipe can make my husband like eggplant, I believe it can win over even the most hardened eggplant critic.

Ruth Grindeland

Key Ingredient Notes

Eggplant

When you are shopping for eggplant, look for a medium-sized, firm and has a shiny skin. You want to be wary of large eggplants; they are often overripe and bitter.

Tahini

Ottolenghi’s zaalouk recipe is topped with tahini. I love the addition of tahini, but I made it optional because it is not traditional.

Spices (cumin, paprika, and Aleppo pepper)

Moroccan food is known for being well-spiced, but you might feel it is too spiced. Feel free to adjust the spices to your personal preference. I sometimes cut down on cumin.

See the recipe card for complete information on ingredients and quantities.

Step-by-Step Instructions

Step One – 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.

Two red bell peppers and two eggplants prepped and ready to go in the oven.

Step Two – 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.

Step Three – 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 scoop them out.

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.

Step Four – Spices

Heat ¼ cup of oil in a skillet over low heat. Add the garlic, tomato paste, paprika, cumin, and Aleppo pepper. Stir and cook for one to two minutes until fragrant.

Side by side pictures of spices in a skillet. One before the spices are bloomed and one after.

Step Five – 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.

Skillet with spices, tomato puree, parsley, and cilantro about to be cooked.

Step Six – Add 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.

Roasted eggplant and red bell peppers rough chopped and added to the skillet.

Step Seven – Serve

Spoon the zaalouk into a shallow bowl or plate. Using the back of your spoon, create a well. Drizzle tahini sauce into the well. Top with fresh cilantro and parsley. Serve warm or at room temperature with pita for scooping.

Zaalouk with tahini on top and naan triangles on the plate.

Variations and Substitutions

Harissa Paste

For a modern twist, instead of spices, mix in harissa paste. It is a spicy North African sauce that will add a zip to this recipe. You can read more about how to use harissa and find more harissa recipes.

Preserved Lemon

Preserved lemon is a classic Moroccan ingredient with a concentrated citrus flavor. Add 1 – 2 tablespoons per serving. I use the Mina brand. If you want to make it at home, try this recipe from Feasting at Home. But plan in advance, preserved lemon needs to rest for 2 – 3 weeks before you can use it.

Hand dipping a naan triangle into zaalouk that has been topped with tahini.

How to Store This Recipe

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!

Perfect Pairings

How Did It Go?

I hope you loved this Moroccan zaalouk recipe as much as I do! Before you go, please leave me a rating and let me know your thoughts on this recipe. Your feedback is valuable to other readers and me.