Zaalouk served in a bowl. Next to it is bread and there is oil on the table.
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Zaalouk – Moroccan eggplant and tomato dip

Zaalouk or zalouk is a Moroccan eggplant and tomato dip, which is also known as eggplant and tomato salad or Moroccan eggplant salad. This is because the consistency of the dip varies from chunky to a creamy puree. For me, it’s more of a dip or a sauce, because I think of salad as fresh greens or raw vegetables.

Whichever name you choose, zaalouk is vegan, quick and easy to make and a great accompaniment to flatbread or as a topping for hummus.

Ingredients for the tomato and eggplant dip

You can find the ingredients for this recipe in the supermarket all year round. In summer, however, they have more flavor, so I recommend buying them fresh from the market.

I always take a bulb of fresh garlic with me because the garlic cloves are a little milder and not so spicy. With eggplant and tomatoes, I make sure that they don’t have any bruises. Unless I make the sauce on the same day.

Fresh garlic for zaalouk.

The fresh ingredients are bursting with important nutrients such as minerals, vitamins and fiber. That’s why it’s allowed to snack a little while you’re chopping.

All the ingredients for zaalouk in small bowls on a table.

You should pack the following ingredients in your shopping basket for this simple recipe (you can find the exact quantities below in the recipe card):

  • Eggplant
  • Tomatoes
  • Garlic cloves
  • Coriander
  • parsley
  • Olive oil
  • Paprika powder
  • Cumin
  • Harissa or cayenne pepper (optional)
  • Lemon (lemon juice)
  • Salt

If you’re not a fan of coriander, simply reduce the amount but don’t leave it out completely. It contributes to the overall flavor and is therefore indispensable.

Fresh coriander and parsley in a bowl.

How to prepare zaalouk

I opted for the super quick and easy version from Zaalouk. Simply cut everything into cubes, fry, cook and mash. However, there are other ways to prepare the Moroccan dip. But first I’ll introduce you to my one-pot preparation method:

  1. Cut the eggplant and tomatoes into cubes.
  2. Finely chop the garlic.
  3. Also chop the coriander and parsley.
  4. Fry the garlic in olive oil.
  5. Add the diced eggplant and spices and fry briefly.
  6. Mix in the diced tomatoes and half the herbs and pour in the water.
  7. Simmer the Aubergine tomato sauce until it has become creamy.
  8. Mash or finely puree the dip to taste.
  9. Mix the remaining herbs and lemon juice into the dip and season to taste again.
  10. Serve zaalouk with bread and lemon wedges, for example.
Moroccan eggplant and tomato dip served in a bowl.

I am always a little careful with the salt and season with it at the end. Because of all the flavors present, you don’t need that much of it. And when it comes to salt, you are welcome to follow the motto “less is more”.

What other preparation methods are there?

Many people don’t like the skin of eggplants and tomatoes, so you can simply peel it off before cooking.

Score the tomatoes crosswise on the underside and place them in boiling water for approx. 30-60 seconds. Then take them out and rinse them in cold water. Now you can simply peel off the skin with a knife and cut the tomatoes into pieces.

There are several options for eggplants. You can peel them off with a peeler or roast the eggplants, in which case the skin comes off very easily. Roasting is possible in the oven on a baking tray, over a fire or a gas flame. The eggplant flesh can then also be easily cut into pieces.

Now you can follow the recipe again and mix everything with the remaining ingredients in a pan, simmer gently and mash with a masher or puree with a hand blender.

Or you can make a sauce from olive oil, garlic and tomato pieces beforehand and add the eggplant flesh later. This is because the meat has already softened through roasting.

And if you know another variation, feel free to tell me about it in the comments below.

Zaalouk variations

The name Moroccan eggplant salad for zaalouk comes from the fact that you can also prepare the salad without or with a little tomato.

There are also recipes in which tomato paste is added. It is lightly roasted with the garlic and gives the salad a fruity aroma.

Add a little mint to give the dip a light freshness. You can use either fresh mint or dried mint.

Harissa is of course my favorite. For a spicy note, I stir a spoonful into the bubbling sauce. Alternatively, you can also use fresh or dried chili to make zaalouk spicy.

What can you serve the vegan dip with?

There are so many ways to combine this savory dip. The eggplant salad is an all-rounder that is a winner both hot and cold and has definitely earned its place on a mezze table alongside hummus and the like. I often serve the sauce as a side dish with a good drizzle of olive oil.

  • The first thing that comes to mind is bread, of course. Whether Lebanese or Turkish flatbread, the main thing is that it can be generously dipped in the dip.
  • Buttered rice and buttered bulgur are popular side dishes that add a wonderful flavor to the rest of the meal with their good portion of butter.
  • And pasta is definitely a good option too. You can prepare the Moroccan zaalouk as a sauce for spaghetti, rigatoni and co. or layer it between lasagne sheets and bake it in the oven.

How long does Moroccan zaalouk keep?

Of course, it tastes best fresh and warm, but it is also delicious cold. If there is any left over, you can store it in an airtight container in the fridge for approx. 3-5 days.

Can you freeze the eggplant salad?

Yes, you can do that. If you have a few leftovers or have cooked several portions, you can simply put the salad in freezer bags or tins and freeze in airtight containers for approx. 3 months. So you can heat up a portion whenever you’re hungry.

Before you put the filled bags in the freezer, the contents should have cooled down. This allows the food to freeze faster, fewer ice crystals form and, above all, the freezer has to use less energy to cool the food. So you save energy if you freeze the food when it has cooled down.

Preparation is really easy once you have decided on a variant. So try out the recipe and tell me how you made the eggplant salad and what you served it with.

Have fun cooking and bon appétit.

Recipe for zaalouk – Moroccan eggplant and tomato dip

Zaalouk in einer Schüssel serviert. Daneben liegt Brot und es stehl Öl mit auf dem Tisch.
Print Recipe Rezept speichern
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 Personen
Calories 61


  • 1 Aubergine
  • 4 Tomaten
  • 2 Knoblauchzehen
  • 10 g Koriander
  • 10 g glatte Petersilie
  • 2 Esslöffel Olivenöl
  • 1 Esslöffel Paprikapulver
  • 1 Esslöffel Kreuzkümmel
  • 1 Teelöffel Harissa (optional)
  • 50 ml Wasser
  • 2 Esslöffel Zitronensaft
  • Salz


  • Aubergine und Tomaten waschen und in Würfel schneiden.
  • Knoblauch schälen und fein hacken.
  • Koriander und Petersilie waschen und hacken. Die Hälfte zur Seite legen.
  • Olivenöl in einem Topf erhitzen und Knoblauch kurz darin anbraten.
  • Auberginenwürfel und Gewürze dazugeben und kurz mit rösten.
  • Tomatenwürfel und die Hälfte der Kräuter untermischen und mit Wasser aufgießen.
  • Aubergien-Tomaten-Sauce ca. 25 Minuten bei mittlerer Hitze ohne Deckel köcheln lassen, bis die Aubergine weich geworden ist und der Dip nicht mehr wässrig ist. Sollte er noch zu flüssig sein, dann lass ihn noch ein bisschen köcheln.
  • Den Dip mit einem Kartoffelstampfer nach Belieben sämig stampfen, so dass er nicht mehr so stückig ist.
  • Restliche Kräuter und Zitronensaft unter den Dip mischen und mit Salz abschmecken.
  • Zaalouk zum Beispiel mit Fladenbrot und Zitronenspalten servieren.


Rezept enthält Affiliate-Links.


Calories: 61kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Sodium: 16mg | Potassium: 598mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1558IU | Vitamin C: 24mg | Calcium: 34mg | Iron: 1mg

Are you looking for more dips for your mezze? Then try the creamy spinach and artichoke dip, mild zucchini cream or aromatic bean puree.

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