Moroccan Zaalouk Recipe
A savory Moroccan eggplant dip made with eggplant, tomatoes, garlic, herbs, warm spices, olive oil, and vinegar. Serve as a salad, side dish, or bread dip.
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Servings: 2
Ingredients
- 1 large eggplant roughly peeled and chopped into cubes
- 3 ripe tomatoes peeled, seeded, and chopped
- 4 cloves garlic minced
- 2 tbsp fresh parsley minced
- 2 tbsp fresh cilantro minced
- 1 tsp salt
- 2 tsp paprika
- 1 tsp cumin
- 2 tbsp olive oil
- ¾ cup water
- 1 tsp white vinegar
Instructions
Combine the ingredients.
- In a medium stock pot, combine the chopped eggplant, chopped tomatoes, minced garlic, parsley, cilantro, salt, paprika, cumin, olive oil, and water. Reserve the white vinegar for later.
Bring to a simmer.
- Place the pot over medium-high heat and stir the mixture until the ingredients are evenly combined. Bring the mixture to a gentle simmer.
Cook the vegetables.
- Cover the pot and reduce the heat to medium. Simmer for approximately 20 minutes, or until the eggplant has softened, broken down, and reduced significantly.
Check the consistency.
- Remove the lid and stir the mixture. If the zaalouk appears too dry, add a small splash of water and stir to combine. If it appears too watery, continue cooking uncovered for a few minutes until thickened.
Add the vinegar.
- Stir in the white vinegar and mix until fully incorporated.
Mash the zaalouk.
- Using a fork, mash the eggplant and tomato mixture until it reaches the desired consistency. Mash thoroughly for a smoother dip, or leave slightly chunky for a more rustic texture.
Serve.
- Transfer the zaalouk to a serving dish. Serve warm, at room temperature, or chilled with toasted bread. If desired, garnish with a drizzle of olive oil, fresh cilantro, and a light sprinkle of paprika.
Notes
This recipe is naturally gluten-free when all ingredients are verified gluten-free.
Use pure spices, including paprika and cumin, that are labeled gluten-free to avoid cross-contamination.
Confirm that the white vinegar is gluten-free, especially if using a flavored or specialty variety.
Serve with gluten-free bread, crackers, rice cakes, roasted vegetables, grilled meats, rice, or gluten-free flatbread.
Avoid serving with regular wheat-based bread or pita unless using a certified gluten-free option.
Use pure spices, including paprika and cumin, that are labeled gluten-free to avoid cross-contamination.
Confirm that the white vinegar is gluten-free, especially if using a flavored or specialty variety.
Serve with gluten-free bread, crackers, rice cakes, roasted vegetables, grilled meats, rice, or gluten-free flatbread.
Avoid serving with regular wheat-based bread or pita unless using a certified gluten-free option.