Moroccan Zaalouk Dip

Moroccan Zaalouk Dip is a savory blend of eggplant, tomatoes, and warm spices that brings bold Mediterranean flavor to your appetizer table. This smoky, garlicky dip is hearty, rustic, and surprisingly easy to make. Serve it warm or chilled – it’s a versatile crowd-pleaser that works with just about any dipper.

We’re big fans of trying new dips from around the world, especially ones that surprise us with rich flavor and simple ingredients. We first discovered Zaalouk at a local Mediterranean spot and instantly fell in love.

Zaalouk is not your average party dip – it’s a smoky, cooked salad packed with deep-roasted flavor. After a few test runs at home (and a little recipe research), we finally nailed the version we now make on repeat. Trust us – once you try it, you’ll be hooked too!

What Is Zaalouk?

Zaalouk is a traditional Moroccan dish made primarily with eggplant and tomatoes, gently stewed with garlic, olive oil, and warm spices. While it’s commonly served as a dip or spread, it can also be enjoyed as a flavorful side dish.

In Moroccan cuisine, zaalouk is often part of a mezze-style spread and served alongside warm bread. It’s beloved for its smoky, savory taste and chunky, rustic texture – simple ingredients that deliver deep, satisfying flavor.

Why You Will Love This Recipe

• Bold Mediterranean flavor: smoky, garlicky, and perfectly spiced.
• Simple ingredients: everything can be found at your local grocery store.
• Versatile serving options: delicious warm or chilled.
• Perfect with dippers: from crusty bread to veggie sticks.
• Unexpected and unique: always a standout at parties.
• More than a dip: also great as a spread or a side dish.

Ingredients

You only need a handful of pantry and produce staples to make this rich, flavorful zaalouk. Everything comes together in one pot, and the ingredients are easy to find:

• Eggplant – peeled and chopped, it becomes the creamy, smoky base of the dip.
• Olive oil – adds richness and helps soften the vegetables as they cook.
• Tomatoes – fresh and chopped, they add brightness and body.
• Garlic cloves – minced for that punchy, savory flavor.
• Paprika – brings a warm, smoky depth.
• Ground cumin – adds an earthy, slightly nutty flavor.
• Fresh parsley – chopped and stirred in at the end for color and freshness.
• Fresh lemon juice – brightens everything up right before serving.
• Salt and black pepper – to season it just right.
• Water (if needed) – helps adjust the consistency as the vegetables cook down.

How to Make Zaalouk

This recipe is simple, satisfying, and comes together in just one pot. Here’s how to make zaalouk dip at home:

1. Heat the pot – In a medium-sized covered pot or Dutch oven, warm the olive oil over medium heat.

2. Add the base ingredients – Stir in the chopped eggplant, tomatoes, garlic, paprika, and cumin. Mix well to coat everything in the oil and spices.

3. Simmer – Bring the mixture to a gentle simmer. Season generously with salt and black pepper, then cover with a lid.

4. Cook until soft – Let it cook for 25–30 minutes, stirring occasionally, until the eggplant and tomatoes are very tender. If the mixture seems dry, add water 2 tablespoons at a time, up to 1/4 cup.

5. Mash and stir – Use a potato masher to coarsely mash the vegetables, keeping some texture for a rustic feel. Stir in the chopped fresh parsley.

6. Thicken – Let the dip simmer uncovered for another 5–10 minutes, or until it thickens to your liking.

7. Finish with lemon – Stir in the fresh lemon juice for a bright, tangy finish. Serve warm with your favorite dippers or let it cool and enjoy it chilled.

Substitutions and Mix-Ins

Zaalouk is a flexible recipe that can be adjusted to suit your taste or what you have on hand. Here are a few easy swaps and add-ins:

• No fresh tomatoes? Use canned peeled tomatoes in a pinch – just drain them first for the best texture.
• Add heat – Mix in a pinch of cayenne or chopped chili pepper if you like a little kick.
• Smokier flavor – Use smoked paprika in place of regular paprika for extra depth.
• Make it extra lemony – Stir in a bit of lemon zest along with the juice for a citrusy boost.
• Drizzle with olive oil – For serving, a final drizzle of good olive oil adds richness and a beautiful finish.

What to Dip in Zaalouk

Our preferred dipper for Moroccan Zaalouk Dip is crusty bread – it’s the perfect vessel for scooping up the warm, savory mixture. Here are a few other dippers that work well with this recipe:

• Pita chips – Crunchy and sturdy, perfect for a thick dip like zaalouk. (Try our Zaatar pita chips!)
• Pita bread – Soft and warm, ideal for sopping up every bit.
• Naan – Chewy and slightly charred, naan pairs beautifully with the smoky flavors.
• Pretzels – A salty twist that complements the savory dip.
• Breadsticks – Great for dipping and adds a little crunch.
• Potato chips – A casual, salty option that always works.
• Potato wedges – Hearty and satisfying with the warm dip.
• Polenta fries – Unexpected, but totally delicious with zaalouk.
• Veggie sticks – Crisp cucumber, bell pepper, or carrot sticks add a fresh, healthy crunch.

Make It a Mezze Board

If you’re entertaining, zaalouk makes a perfect centerpiece for a Moroccan-inspired mezze board. Serve it alongside a few other Mediterranean favorites like:

• Hummus
• Tzatziki with sour cream
• Whipped Feta
• Marinated olives
• Stuffed grape leaves
• Roasted nuts
• Warm naan or pita bread
• Fresh veggies for dipping

Add some mint tea or a chilled glass of rosé, and you’ve got an easy, flavorful spread everyone will love.

How to Store Zaalouk

Store leftover Zaalouk in an airtight container (we love these glass containers with locking lids for storing dips!) in the refrigerator for up to 4 days.

It can be enjoyed cold or reheated gently on the stovetop. For longer storage, freeze it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and stir well before serving.

Tips for Making Zaalouk

• Use a gentle simmer – Cook the vegetables slowly to bring out the best flavor and texture.
• Stir occasionally – This prevents sticking and ensures everything cooks evenly.
• Adjust the liquid – If the mixture looks dry, add water a little at a time until it loosens up.
• Don’t over-mash – A coarse mash keeps the dip hearty and rustic.
• Use fresh lemon juice – It adds brightness and really brings the flavors together.
• Make it ahead – Zaalouk tastes even better after the flavors have had time to meld.