Moroccan Zaalouk Dip is an incredibly flavorful and low-carb dip that anyone can make in their home. This creamy, smoky dish is easy to prepare, uses only a few simple ingredients, and makes for an excellent healthy snack!
The traditional recipe combines roasted eggplants, tomatoes, garlic, and spices for a flavor combination that can't be beaten! With minimal effort and gorgeous final results, this herby vegan dip will surely become a favorite. Serve with your favorite crackers or vegetable sticks for a tasty appetizer that's sure to impress both vegetarians and carnivores alike!
Moroccan Zaalouk is a healthy, low-carb dip popular in North African cuisine.
Moroccan Zaalouk is a healthy, low-carb dip popular in North African cuisine. It is made from roasted eggplants and tomatoes, blended together with garlic, olive oil, and spices like cumin and paprika. The main ingredients are charred over an open flame, bringing out their natural sweetness, before being mashed into a chunky spread. Zaalouk is often served as a dip with crusty bread to soak up the flavorful oils, but it can also be enjoyed as a side dish or condiment. With a balance of smoky, savory, and spicy flavors, this traditional recipe is a delicious way to add more vegetables to your diet.
Prep Time: 15 minutes
Cook Time: 40 minutes
- Moroccan Zaalouk is a healthy, low-carb dip popular in North African cuisine.
- Ingredients needed to make the Moroccan Zaalouk Dip
- Instructions for making the Moroccan Zaalouk Dip
- Variations on the Moroccan Zaalouk Dip recipe
- Storage for the Moroccan Zaalouk Dip
- Top tips for the Moroccan Zaalouk Dip recipe
- The Enticing Moroccan Zaalouk Dip
Ingredients needed to make the Moroccan Zaalouk Dip
- 3 T. olive oil
- 1 Medium eggplant, peeled and chopped
- 3 Medium tomatoes, peeled and chopped
- 2 Medium garlic cloves, minced
- 2 t. Paprika
- 1 t. Ground cumin
- ¼ c. Water (if needed)
- ½ c. fresh parsley, chopped
- ½ Fresh lemon, juiced
- Sea salt and black pepper to taste
Instructions for making the Moroccan Zaalouk Dip
- Heat a medium-sized covered pot or Dutch oven over medium heat. Add olive oil, eggplant, tomatoes, garlic, paprika, and cumin.
- Bring to a gentle simmer.
- Season liberally with salt and pepper, to taste.
- Cover with a lid and cook, stirring occasionally, until the eggplant and tomatoes become very soft, 25-30 minutes.
- If the tomatoes don’t release a lot of juice and the mixture seems too dry during cooking, add two tablespoons of water at a time up to ¼ cup.
- Coarsely mash the eggplant and tomatoes with a potato masher and stir in the fresh parsley.
- Continue cooking for an additional 5-10 minutes or until the dip has thickened to desired consistency.
- Stir in the lemon juice and serve immediately, alongside some crusty bread for dipping.
Variations on the Moroccan Zaalouk Dip recipe
The classic Moroccan Zaalouk dip is made of roasted eggplant and tomatoes, but it lends itself well to creative variations. For a lower-carb option, try replacing the eggplant with zucchini or spaghetti squash and cutting back on tomatoes. Add garlic, cumin, olive oil, and lemon juice for flavor. Chopped parsley or cilantro provides freshness. For an even healthier dip, use roasted red peppers instead of eggplant and tomatoes. With a food processor or blender, Zaalouk comes together quickly and is a delicious, healthy dip for pita bread, vegetables, or chips.
Storage for the Moroccan Zaalouk Dip
The healthy and low-carb Moroccan Zaalouk dip is a flavorful roasted red pepper and eggplant dip. However, due to its fresh vegetable ingredients, it has a limited fridge storage life of 3 to 5 days. For the best quality, enjoy the Zaalouk dip within 3 days of making it. The dip can be garnished with parsley, cumin, olive oil, and harissa paste. When storing, keep the dip in an airtight container and the surface covered with a thin layer of olive oil. If mold appears or it develops an off smell, discard the dip.
Top tips for the Moroccan Zaalouk Dip recipe
Top tips for making perfect Zaalouk:
choose firm, unblemished eggplants and red peppers; roast them until very soft and charred for maximum smoky flavor; blend the vegetables with ample garlic (3-4 cloves), cumin, a generous amount of olive oil, and fresh-squeezed lemon juice to taste; season with salt and pepper; chill before serving with crusty bread, vegetables or chips.
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