Zaalouk is a simple yet delicious Mediterranean vegetarian recipe, prepared with smoked eggplants and Moroccan spices. Serve it as a vegan dip, salad, or side!
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What is Zaalouk
This Mediterranean vegetarian recipe is classified as a salad but it is not the typical raw, uncooked type. It's in fact a warm and creamy dish made with Eggplants also known as Brinjal, Aubergines, or Vangi. Yes, eggplant caviars and salads are quite popular throughout the Middle East. Zaalouk is one of the most basic salads of Moroccan cuisine and there are a million ways of preparing it all across Morocco. The recipe varies from home to home.
Being a salad it's often served at the beginning of the meal or as a vegan dip but it can also accompany grilled meats or fish, kebabs, or tagines. Zaalouk is naturally vegan and gluten-free and can be made in 30 minutes. When it comes to spices, they are mainly used to brighten up the dish and make the Mediterranean flavors stand out. This grilled eggplant salad is chunky, saucy, and full of flavors. Just like a ratatouille!
This smoked eggplant recipe is very similar to the Indian Baingan Bharta. But when cooked with Moroccan spices that have such a delicate and aromatic flavor, it makes this dish even more appetizing. If you are looking for a velvety eggplant salad with a hint of Moroccan aroma then you should definitely try this. If you love eggplants, then please do give Bharli Vangi/Stuffed Baby Eggplant and Aloo Baingan recipes a try!
Why make this
- It's vegan and gluten-free
- Can be made in 30 minutes
- Made with everyday ingredients
- A simple eggplant recipe packed with flavors
🧾 Ingredients Needed
Eggplants - This recipe works with any eggplant variety. I have used baby eggplants this time.
Tomatoes - This is an eggplant and tomato salad, so tomatoes are an important ingredient here.
Spices - cumin seeds, smoked paprika (can also use regular paprika), and Moroccan Za'atar seasoning.
Aromatics - Garlic and Herbs like cilantro or parsley.
How To Make It 🔪
- First, we need to prepare the smoked eggplants. Chop off the crown and slice it in half. Make slits on top. Place them face down on a baking tray. Spray some cooking oil over it. Chef tip - Do not spray olive oil as the boiling temperatures of olive oil are very high and will emit a lot of smoke very quickly. Regular cooking oil is the best for broiling. Also, read the tips section below for more information on broiling.
- Position an oven rack 6 inches from the broiling element; preheat the broiler. Cut the eggplants in half and place them cut sides down on the baking sheet. Broil for about 10-15 minutes or until blackened and collapsed. Remove the tray with the smoked eggplants and let it cool slightly.
- You may peel the skin or let it be. If there are too many seeds, remove as much of the seedy pulp as you can and then chop them roughly. Keep them aside for now.
- Heat oil in a pan, add minced garlic and cumin seeds. Fry for a minute.
- Then add chopped tomatoes along with salt and cook till they turn soft and pulpy.
- It's time to add some Moroccan spices like Za'atar seasoning and smoked paprika.
- Then add chopped cilantro and the chopped eggplants. Mix, cover the pan, and cook for 12-15 minutes or till the eggplants are cooked. Chef tip - You can also mash the veggies using a potato masher when it's nearly done. The mixture should be thick but not dry.
🍽 Serving Suggestions
Once done, take it off the flame. You can serve it warm or cold. Drizzle a little extra olive oil on top and garnish it with some chopped pistachios before serving. This is a versatile dish. It can be served as a vegan dip with tortilla chips or as a side with some Gluten-Free Flatbread, Scones, naan dippers, or warm pita bread. It can also be served on toasted bread slices as Bruschetta or as a spread in a sandwich/wrap. Try drizzling a bit of lemon juice for extra tang.
💭 Priya's Recipe Tips
You can also add chopped zucchini, courgettes, and/or red peppers along with eggplants for more flavor. If you like a little spice, add some Cayenne pepper to the oil along with the garlic and cumin seeds. Use fresh, ripe tomatoes for the best results. They are sweeter and subtle to taste than canned tomatoes. Many traditional Zaalouk recipes don't add Za'atar seasoning. You can skip it if you don't have any. Use parsley instead of cilantro if needed. If you're using a vessel that is not non-stick, make sure you keep stirring occasionally to make sure the eggplant does not stick to the bottom of the pan and become seared.
FAQs 📖
When making smoked eggplants, do not spray olive oil on them as the boiling temperatures of olive oil are very high and will emit a lot of smoke very quickly.
Regular cooking oil is the best for broiling. The eggplants can also be roasted directly on the gas or grill to get the smoky flavor.
This Mediterranean vegetarian/vegan recipe can be made ahead and kept in the fridge for up to 4-5 days. You can also freeze it.
Some multi-cuisine recipes to try
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Recipe 📖
Moroccan Eggplant Zaalouk
Equipment
- Oven
Ingredients
To grill eggplants
- 3 baby eggplants
- vegetable oil cooking spray
To prepare Zaalouk
- 1 tablespoon vegetable oil
- 4 cloves garlic minced
- 1 teaspoon cumin seeds
- 3 tomatoes chopped
- 1 tablespoon smoked paprika
- 1 tablespoon Za'atar seasoning optional
- ⅓ cup cilantro chopped
- Salt
For garnish
- olive oil
- 2 tablespoon pistachios chopped
Instructions
To grill eggplants
- First we need to prepare the smoked eggplants. Chop off the crown and slice them in half. Make slits on top. Place them face down on a baking tray. Spray some cooking oil over it.
- Position an oven rack 6 inches from the broiling element; preheat the broiler. Cut the eggplants in half and place them cut sides down on the baking sheet. Broil for about 10-15 minutes or until blackened and collapsed. Remove the tray with the smoked eggplants out and let it cool slightly.
- You may peel the skin or let it be. If there are too many seeds, remove as much of the seedy pulp you can and then chop them roughly. Keep it aside for now.
To prepare Zaalouk
- Heat oil in a pan, add minced garlic and cumin seeds. Fry for a minute.
- Then add chopped tomatoes along with salt and cook till they turn soft and pulpy.
- It's time to add some Moroccan spices like Za'atar seasoning and smoked paprika.
- Then add chopped cilantro and the chopped eggplants. Mix, cover the pan, and cook for 12-15 minutes or till the eggplants are cooked. You can also mash the veggies using a potato masher when its nearly done. The mixture should be thick but not dry.
For garnish
- Once done, take it off the flame. You can serve it warm or cold. Drizzle a little extra olive oil on top and garnish it with some chopped pistachios before serving.
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Bianca Zeigler says
This is now a staple dinner for my family. They all love it and it’s just so simple and healthy. Highly recommend trying!
Priya says
Thank you so much Bianca! So glad you enjoy this recipe. 🙂
Beth says
This looks so delicious! My family will love this! So excited to make this!
Amy says
Wow this looks like my dream recipe!
Colleen says
I have eggplants in my garden and when they can be harvested, I am making this recipe for sure. It looks so flavorful!
Pam says
You had me at smoked eggplant and Moroccan spices! Lovely photos, by the way!
Danielle Wolter says
I am drooling over the photos of this! What a great combo of flavors - this sounds so incredible. I can't wait to make it!
Charla says
I'm a huge fan of egg plant recipes with baigan choka being my favourite. This very much reminds me of baigan choka (baba ghanoush) so will try this for sure!
Anjali says
This looks so delicious and full of flavor! I'm not that familiar with cooking eggplant but your recipe has inspired me to give it a try!
Jere Cassidy says
So glad to find this recipe. I am wanting to start using eggplant and really not sure the best way to cook it. I like as a dip and something different than hummus.
Traci says
This recipe is outstanding! So much flavor and so easy to prepare. Thanks for sharing another great one!
Anita says
This is a great way to prepare eggplants and they are in season too. 🙂
Kristin says
I have never smoked eggplant before but your directions made it easy. This recipe is so delicious! Everyone loved it. Thanks for sharing!
Shadi Hasanzadenemati says
I made your recipe for a gathering the other day and everyone kept asking for the recipe. It was totally a hit!
Jamie says
I usually don't like eggplant but this recipe was a keeper! The eggplant soaked up all flavors and spices and everyone loved it! We'll be making this again soon.
Kasey says
What about the tomatoes?
Priya says
sorry..there was a typo..have updated the recipe.