Zaalouk - Moroccan Roasted Aubergine Dip Recipe

There are so many different aubergine recipes, but this zaalouk is a great dip for any time of the year! Whether you have it slightly warm or cold, it's a bit of a different way to eat aubergine. This recipe is so GOOD!

Recipe Details:

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Serves: 4-6 as a dip or side dish
• Difficulty: Easy
• Special Equipment: Air fryer or oven, large frying pan

Zaalouk is a classic Moroccan salad or dip made with roasted aubergines, tomatoes, garlic, and warm spices. It's smoky, rich, and absolutely delicious served warm straight from the pan or made ahead and served cold the next day. The aubergines are roasted until completely soft and tender, then their flesh is scooped out and chopped. Meanwhile, onions, garlic, and tomatoes are cooked down until jammy and concentrated, mixed with tomato paste, paprika, cumin, and a touch of chilli. Everything comes together in the pan and cooks for another 15 minutes, allowing the flavours to meld and the mixture to dry out slightly, creating that perfect dip consistency. The result is intensely flavourful - smoky from the roasted aubergine, sweet from the tomatoes and onions, and warmly spiced with paprika and cumin. It's incredibly versatile too. Serve it as a dip with warm flatbreads, as a side dish to grilled meats, or as part of a mezze spread. I love mine with a dollop of garlic-minted yoghurt and a generous glug of good olive oil. It's vegan, naturally gluten-free, and packed with vegetables. Make it the day before and the flavours just get better!

Why You'll Love This Recipe

• Intensely flavourful: Smoky roasted aubergine with sweet tomatoes and warm Moroccan spices
• Versatile serving: Delicious served warm or cold, as a dip, side dish, or part of a mezze spread
• Make-ahead friendly: Actually tastes better the next day as flavours develop and meld
• Vegan and healthy: Packed with vegetables, naturally vegan and gluten-free
• Different way with aubergine: Not your typical aubergine recipe - this is something special

Ingredients

For the Zaalouk:

• 1 large aubergine (eggplant)
• 1 medium onion, finely diced
• 2 medium tomatoes, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• ½ teaspoon chilli powder (adjust to taste)
• Olive oil
• Salt to taste

For Serving:

• Extra virgin olive oil for drizzling
• Fresh coriander or parsley for garnish
• Garlic-minted yoghurt (optional but lovely)
• Warm flatbreads or pita

Instructions

1. Prepare the aubergine: Cut the aubergine in half lengthways. Using a sharp knife, score the flesh in a crosshatch pattern, cutting deeply but not through the skin. This helps it cook evenly and makes it easier to scoop out later.

2. Season and oil: Drizzle the cut sides generously with olive oil and sprinkle with salt, rubbing it into the scored flesh.

3. Roast the aubergine: Place the aubergine halves cut-side up in an air fryer and cook at 200°C for 20 minutes until completely soft, collapsed, and golden brown. Alternatively, roast in a preheated oven at 200°C (180°C fan/400°F) for 30-35 minutes. The flesh should be completely tender when poked with a fork.

4. Cool and scoop: Once cooked, let the aubergine cool slightly until you can handle it. Using a spoon, scrape out all the soft flesh from the skin. Discard the skins. Roughly chop the aubergine flesh and set aside.

5. Prepare the vegetables: While the aubergine is roasting, finely dice the onion, dice the tomatoes, and mince the garlic cloves.

6. Cook the onions and garlic: Heat 2-3 tablespoons of olive oil in a large frying pan over medium-low heat. Add the diced onions and minced garlic. Cook gently, stirring occasionally, for 8-10 minutes until the onions are soft and translucent but not browned. This slow cooking brings out their sweetness.

7. Add the tomatoes: Add the diced tomatoes to the pan. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and become jammy.

8. Add tomato paste and spices: Add the tomato paste, paprika, cumin, and chilli powder to the pan. Stir well to combine. Cook for 4-5 minutes, stirring frequently, to cook out the raw taste of the tomato paste and bloom the spices. The mixture should smell wonderfully aromatic.

9. Add the roasted aubergine: Add the chopped roasted aubergine flesh to the pan. Stir everything together thoroughly to combine.

10. Cook down: Reduce the heat to low and cook for another 15 minutes, stirring occasionally. You want the mixture to dry out slightly and all the flavours to meld together. The zaalouk should be thick and spreadable, not watery.

11. Taste and adjust: Taste the zaalouk and adjust the seasoning. Add more salt if needed, more chilli for heat, or a squeeze of lemon juice for brightness.

12. Serve: Transfer to a serving bowl. Drizzle generously with extra virgin olive oil. If desired, add a dollop of garlic-minted yoghurt on top or serve it on the side. Garnish with fresh coriander or parsley. Serve warm or at room temperature with flatbreads or pita.

Chef's Tips

For the best flavour: Roasting the aubergine rather than boiling or steaming it adds a lovely smoky depth. The air fryer is brilliant for this, but oven-roasting works perfectly too.

Don't skip the scoring: Scoring the aubergine flesh helps it cook faster and more evenly, plus makes it easier to scoop out the flesh later.

Cook the spices: Taking time to cook the tomato paste and spices for 5 minutes before adding the aubergine blooms the spices and removes any raw taste.

Dry it out: The 15-minute cooking time at the end is important - you want the zaalouk to be thick and spreadable, not wet and soupy.

Better the next day: Like many Moroccan dishes, zaalouk tastes even better the next day when the flavours have had time to develop.

Olive oil is key: Don't skimp on the good quality extra virgin olive oil for drizzling at the end - it adds so much flavour.

Adjust the heat: Start with ½ teaspoon chilli and add more if you like it spicier. You can always add more but can't take it away!

Substitutions & Variations

Extra spices: Add ½ teaspoon of ground coriander or a pinch of cinnamon for extra Moroccan warmth.

Lemon addition: Stir in the juice of half a lemon at the end for brightness and acidity.

Smoky version: Add ½ teaspoon smoked paprika along with the regular paprika for extra smokiness.

Preserved lemon: Finely chop some preserved lemon and stir through at the end for authentic Moroccan flavour.

Fresh herbs: Stir through fresh chopped coriander, parsley, or mint at the end.

Charred peppers: Add a roasted red pepper, chopped, along with the aubergine for extra sweetness.

Chunky vs smooth: For a smoother dip, pulse everything briefly in a food processor. For a chunkier texture, leave it as is.

Harissa kick: Stir in 1-2 teaspoons of harissa paste for a spicier, more complex flavour.

Storage & Reheating

Storage: Store in an airtight container in the refrigerator for up to 5 days. The flavours actually improve after a day or two!

Serving temperature: Zaalouk is delicious served warm, at room temperature, or cold from the fridge. Remove from the fridge 20 minutes before serving if you prefer it at room temperature.

Reheating: Gently reheat in a pan over low heat with a splash of water or olive oil, stirring occasionally. Or microwave in short bursts, stirring between each.

Freezer-friendly: Yes! Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and stir well before serving. You may need to add a little olive oil to refresh the texture.

Make-ahead: Perfect for preparing the day before a party or gathering. Just store in the fridge and bring to room temperature (or serve cold) when ready.

Frequently Asked Questions

Q: Can I make this without an air fryer? A: Absolutely! Roast the aubergine halves in a regular oven at 200°C (180°C fan/400°F) for 30-35 minutes until completely soft. The air fryer just speeds things up.

Q: My zaalouk is too watery. What went wrong? A: The aubergine might have been too wet, or it wasn't cooked long enough in the final stage. Keep cooking it over low heat, stirring occasionally, until it dries out and thickens. Tomatoes can also vary in water content.

Q: Can I use tinned tomatoes instead of fresh? A: Yes, use 200g tinned chopped tomatoes. You may need to cook it a bit longer to reduce the extra liquid.

Q: What's the difference between zaalouk and baba ganoush? A: Baba ganoush is a Middle Eastern dip made with roasted aubergine, tahini, lemon, and garlic - it's smooth and creamy. Zaalouk is Moroccan, chunkier, tomato-based with warm spices, and doesn't contain tahini.

Q: Is zaalouk spicy? A: It has a gentle warmth from the spices but isn't hot. The ½ teaspoon of chilli gives mild heat - adjust to your preference.

Q: Can I make this vegan? A: It already is! Just serve it without the yoghurt, or use a plant-based yoghurt alternative.

You Might Also Like

Greek Style Flatbread - Make your own soft, fluffy flatbreads perfect for scooping up this delicious zaalouk dip.

Beetroot Hummus - A vibrant pink hummus that pairs beautifully with zaalouk on a mezze platter for stunning colours and flavours.

Air Fryer Lamb-Stuffed Pitas (Arayes) - Crispy, spiced lamb-filled pitas that are perfect served alongside this Moroccan aubergine dip.

Enjoy!

Del x

This zaalouk is a delicious, different way to eat aubergine! Slightly warm is lovely, but it can also be made the day before and is wonderful cold. I love mine with some garlic-minted yoghurt and a good glug of olive oil. Serve with warm flatbreads for the ultimate dip!