Oven-Roasted Zaalouk (Moroccan Eggplant Dip)
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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.
Get ready to make zaalouk, a Moroccan roasted eggplant (aubergine) and red bell pepper dip. Instead of cooking the eggplant on the stop top, we are going to roast it in the oven (along with the bell peppers). The result is vegetables with a deeper and more complex flavor. Roasting helps to remove moisture within the eggplant. This keeps the dip from being watery!
If you are asking, does this recipe take more time to make? The answer is yes. The cooking time is longer than the traditional stovetop method, but the hands-on time is less!
While I would love to take credit for this twist on zaalouk, all the credit goes to Yotam Ottolenghi. He modernizes traditional Middle Eastern recipes with modern culinary techniques. He has several restaurants in London and has published several cookbooks. Jerusalem and Flavor are my favorites!
Morrocan Zaalouk
Eggplant (aubergine), Red Pepper, and Tomato Dip, sometimes called salad.
CUISINE: Moroccan | North African
COURSE: Appetizer, dip or side dish
TIME: 2 hours, 20 minutes hands-on
DIET: Vegan, dairy-free, gluten-free
Why You Will Love This Recipe
Ingredient Notes
- Eggplant – When shopping for eggplant, look for a medium size that is firm to the touch and has a shiny skin. Be wary of large eggplants; it is a sign it was on the vine too long and can have too many seeds.
- Tahini (optional) – Ottolenghi’s recipe is topped with tahini sauce. This is a twist from traditional zaalouk, which does not have tahini. Because it is not a traditional ingredient, I left it optional.
- Spices (cumin, paprika, and Aleppo pepper ) – Moroccan food is always well-spiced. Feel free to adjust the spices to your personal preference. I sometimes cut down on cumin.
See the recipe card for the complete ingredient list and measurements.
Harissa Paste
For a modern twist, instead of spices, substitute with harissa paste. It is a spicy North African sauce that will add a zip to this recipe. I love it because the spices are perfectly balanced.
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.
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 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.
Step Four – 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.
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.
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.
Step Seven – 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.
Personalize This Recipe
- Preserved lemon is a classic Moroccan ingredient with a concentrated sweet 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.
Zaalouk Mediterranean Mezze Board
Serve the zaalouk in a shallow bowl with a drizzle of olive oil and fresh herbs. Arrange medium bowls of Mediterranean dips and sauces including hummus, harissa, roasted red pepper pesto, and vegan tzatziki scattered around the board. Use small bowls for marinated olives, pickled vegetables, and pistachios. Fill the open spaces with pita triangles, crispy pita chips, cucumber slices, carrots, and bell peppers.
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!
Perfect Pairings
If you tried this recipe or any other recipe on my blog leave a star rating and let me know how it went in the comments below.
Oven-Roasted Zaalouk Recipe (Moroccan Eggplant & Tomato Dip)
Equipment
- 2 Baking Sheets
- 1 Sheet of parchment paper
- 1 Medium bowl
- 1 sheet plastic wrap
- 1 Colander
- 1 Skillet
- 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
Nutrition
More Mediterranean Eggplant recipes
- Ciambotta is a classic summer Italian stew. It is warm and made with summer veggies, including eggplant, zucchini, and tomatoes.
- Croatian roasted eggplant and red pepper spread, ajvar. It is perfect with morning toast and cheese!
- Moroccan chickpea tagine with eggplant is a rich and hearty meal filled with North African spices and golden raisins! is
