Name: Zaalouk – Marokkanischer Auberginen-Tomaten-Dip Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Moroccan
Ingredients: 800 g Auberginen (eggplants); 500 g Tomaten (tomatoes); 8 Zehen Knoblauch (garlic cloves); ½ Bund Petersilie (half a bunch of parsley); ½ Bund Koriander (half a bunch of coriander); 1 ½ TL Salz (1.5 teaspoons salt); 3 TL Paprikapulver (3 teaspoons paprika powder); 3 TL Kreuzkümmel (3 teaspoons cumin); 6 EL Olivenöl (6 tablespoons olive oil); 2 EL Zitronensaft (freshly squeezed lemon juice, 2 tablespoons); Olivenöl (for topping as needed)

There is something incredibly heartwarming about Zaalouk – Marokkanischer Auberginen-Tomaten-Dip Recipe. This Moroccan delight is a smoky, garlicky mash of roasted eggplants and fresh tomatoes, elevated with a fragrant blend of spices and fresh herbs. It brings a vibrant color and depth of flavor to the table, making it a perfect appetizer or side dish that instantly transports you to the bustling streets and cozy kitchens of Morocco. Whether you’re serving it at a casual dinner or a festive gathering, this dip steals the show with its luscious texture and rich, layered tastes.

Ingredients You’ll Need

The image shows three dark purple eggplants placed on a white marbled surface, spaced evenly with their green tops facing different directions. Above the eggplants, there is a small round white bowl filled with coarse white salt and a glass jar next to it containing a reddish-brown powder with another jar holding a brown powder with a small wooden spoon inside. To the top left, there are three bright red tomatoes attached to their green vine and a few garlic cloves scattered nearby. A yellow lemon lies next to the garlic and below it, a white bowl filled with golden-yellow olive oil sits on a colorful piece of terrazzo fabric. Fresh green parsley leaves are placed in the top right and bottom left corners of the image. The photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity. Each ingredient plays a crucial role—whether it’s the creamy softness of the aubergines, the tangy freshness of the tomatoes, or the aromatic punch of garlic and spices. Together, they create a perfect harmony of flavors you’ll want to savor again and again.

800 g Auberginen: Choose firm, glossy eggplants for the creamiest texture after roasting.
500 g Tomaten: Fresh, ripe tomatoes bring sweetness and acidity that balance the smoky eggplant.
8 Zehen Knoblauch: Whole garlic cloves roasted inside the eggplant for mellow garlic flavor.
½ Bund Petersilie: Adds a fresh, herbaceous note that brightens the dip.
½ Bund Koriander: Offers a distinctive, citrusy aroma that complements Moroccan spices.
1 ½ TL Salz: Enhances all the natural flavors perfectly.
3 TL Paprikapulver: Sweet and smoky paprika injects warmth and depth.
3 TL Kreuzkümmel: Ground cumin is key for authentic Moroccan flavor.
6 EL Olivenöl: Extra virgin olive oil enriches the texture and smooths the flavors.
2 EL Zitronensaft (frisch gepresst): Fresh lemon juice adds a bright, zesty finish.
Olivenöl: Additional olive oil for drizzling when serving.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Zaalouk – Marokkanischer Auberginen-Tomaten-Dip Recipe

Step 1: Preheat Your Oven

Start by heating your oven to 220 °C using the grill function or top heat. This high temperature is essential to get that beautiful roasted char on the eggplants, which imparts the smoky depth that makes this recipe truly shine.

Step 2: Prepare and Roast the Auberginen

Halve the aubergines lengthwise and peel the garlic cloves. Using a knife, score the flesh of the aubergine halves and gently press two to three cloves of garlic into each. Place them flesh side up on a baking tray with the skin side down, positioned on the top rack of your oven. Roast for 20 to 25 minutes until the skin starts to blacken slightly. This burnt skin is intentional—it adds that irresistible roast aroma but won’t be eaten.

Step 3: Peel and Dice the Tomaten, Chop Herbs

While the aubergines roast, prepare the tomatoes by scoring their skins with a cross. Drop them into simmering hot water for 2 to 3 minutes until the skins loosen. Peel off the tomato skins, halve them, and scoop out the seeds. Dice the pulp finely and set aside. Finely chop the parsley and coriander, reserving about a tablespoon for garnish.

Step 4: Simmer the Tomato Mixture

Heat the olive oil in a pan, then add the diced tomatoes, most of the chopped herbs, salt, paprika, and cumin. Let everything gently simmer over medium heat for about 10 minutes. Stir occasionally to combine the flavors and reduce excess liquid, creating a luscious sauce base.

Step 5: Add Roasted Auberginen Flesh

Remove the eggplants from the oven and carefully scoop the soft flesh from the skins using a spoon. Add this creamy aubergine flesh to the tomato mixture and mash with a fork to your preferred consistency — leave it chunky or make it smooth, whichever you like best.

Step 6: Final Touches and Serving

Finish by stirring in fresh lemon juice for brightness. Serve the Zaalouk warm or at room temperature, generously drizzled with olive oil and sprinkled with the reserved fresh herbs for extra color and flavor.

How to Serve Zaalouk – Marokkanischer Auberginen-Tomaten-Dip Recipe

A top-down view of a round stainless steel pan filled with a chunky red tomato sauce mixed with finely chopped green spinach or herbs. The sauce looks thick and textured with visible small pieces of tomato and greens evenly spread. A long yellow spatula with black specks rests inside the pan, partially covered with the sauce. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped parsley and coriander makes a beautiful finishing touch. A drizzle of good quality olive oil on top adds a glossy finish and an extra layer of richness. If you like a little heat, a few flakes of chili can bring a nice kick.

Side Dishes

Zaalouk pairs excellently with warm crusty bread, pita, or even crunchy vegetable sticks. It’s a showstopper alongside grilled meats or fish, adding moisture and a delightful vegetal sweetness. Think about pairing it with couscous or alongside a mezze spread to round out your meal.

Creative Ways to Present

Serve Zaalouk in small, colorful bowls sprinkled with toasted sesame seeds or chopped nuts such as almonds or walnuts for added texture. For appetizer parties, offer it as a dip with an assortment of Moroccan spiced breads, or use it as a vibrant topping for crostini or crackers.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Zaalouk in an airtight container in the refrigerator for up to 3 days. The flavors even deepen with time, making it a fantastic make-ahead dish for busy days or unexpected guests.

Freezing

You can freeze Zaalouk for up to 2 months. Transfer it to a freezer-safe container and thaw gently in the fridge overnight before serving. The texture may soften slightly after freezing, but the delicious flavor remains intact.

Reheating

Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. Alternatively, warm it in the microwave in short bursts. Serve warm or at room temperature for the best taste experience.

FAQs

What is Zaalouk exactly?

Zaalouk is a traditional Moroccan cooked salad or dip made primarily from roasted aubergines and tomatoes, mixed with aromatic spices, garlic, and fresh herbs. It is enjoyed as a flavorful appetizer or side dish across Morocco and beyond.

Can I make Zaalouk without an oven?

Yes, you can roast the aubergines over an open flame on a stovetop grill pan or directly on a gas stove to get that smoky flavor. Alternatively, you can cook the eggplants in a hot pan until very soft and slightly charred.

Is Zaalouk spicy?

Traditional Zaalouk is not very spicy unless you add chili or red pepper flakes yourself. Its warmth comes mainly from paprika and cumin, providing depth and subtle heat without overwhelming spice.

Can I use canned tomatoes?

Fresh tomatoes are preferred for their brightness and natural sweetness, but if fresh tomatoes are out of season, high-quality canned peeled tomatoes can work in a pinch.

How long does Zaalouk keep?

Stored properly in the fridge, Zaalouk lasts about 3 days. Its flavors often improve after a day, making it a great make-ahead recipe.

Final Thoughts

Trying this Zaalouk – Marokkanischer Auberginen-Tomaten-Dip Recipe will open doors to new flavors and textures that feel both exotic and comforting. It’s a versatile, easy-to-make dish that never fails to impress friends and family. So gather your ingredients, crank up the oven, and enjoy the magic of Moroccan cuisine right in your own kitchen!