Indulge in this healthy and delicious Moroccan Zaalouk (aubergine) recipe. It is simple, easy to make and so tasty. The best part is that it is made in just one pot!

I invited my Moroccan dad to help me create this delicious Moroccan Zaalouk recipe just for you. As a Moroccan himself, you can trust it’s authentic and so tasty. Zaalouk (eggplant) is a common dish across the Middle East, from Egypt to Turkey, each with its unique twist.

While there are many ways to make Zaalouk, I opted for the easy route, throwing everything into one pot. Perfect for busy days and one-pot enthusiasts. It turned out flavourful, just like the traditional Moroccan Zaalouk should be. Even my picky toddler loved it which is perfect if you have a child who doesn’t eat their vegetables – they will for sure love this.

Typically a side or dip, Zaalouk also makes a light and healthy lunch. Serve it with fish, chicken, rice—whatever suits your taste. If you’re looking to add tasty vegetable dishes to your meals, this is the recipe for you.

Not only does it taste amazing, but it’s the best Zaalouk recipe because it’s quick, easy, and made in one pot. If you’re not a recipe pro, no worries—this one will be so easy to follow. I will be sharing not only how to make this Moroccan zaalouk recipe, but also what to serve with zaalouk.

I’d love to know your thoughts! Drop a comment and rate it below. If you share it on Instagram, tag me @lotsoflovemariam – I can’t wait to see your creations!

This post is all about Moroccan Zaalouk. 

Moroccan Zaalouk 

What Is Zaalouk?

Zaalouk, a beloved Moroccan dish, is essentially a cooked salad featuring the delightful duo of eggplant and tomatoes, traditionally enjoyed with khobz (Moroccan bread). While there are various ways to prepare zaalouk, I’ve embraced the simplicity of the one-pot method.

In my version, all the ingredients come together in a deep skillet, cooking together until they reach a puree-like consistency—though not entirely mashed. It’s the perfect solution if you’re aiming for a delicious dish without the hassle of using multiple pots and pans. Quick, easy, and with minimal cleanup, this Moroccan aubergine dip recipe is a game-changer for busy individuals.

Moroccan Zaalouk Recipe

Zaalouk Ingredients:

• Eggplant (aubergine): I opted for five medium-sized eggplants in this recipe. When peeling, aim for a partial peel—check out the image below for a visual guide.
• Garlic
• Vine tomatoes:  Ensure the tomatoes are fully ripe to avoid any hint of bitterness or acidity.
• Fresh parsley: You can also use fresh coriander with it but I didn’t have coriander so I just used parsley alone.
• Spices: Sea salt, cumin, paprika, ginger powder, black pepper, curry powder ( the curry powder isn’t traditional so you do not need to add this but I added a little as I like the flavour it gives), cayenne pepper or chili powder (this is also optional – I personally did not add it but it can be something to add if you want a hint of spice).
• Extra virgin olive oil: Please do not use any seed oils such as sunflower or vegetable oil. Not only is not healthy but olive oil gives an amazing taste to it plus it’s traditional.

How To Make This Moroccan Aubergine Dip

• Start by cutting the tip of the eggplant, then give it a peel, leaving some skin intact—check out the visual guide below. Slice the eggplant into rounds, approximately 1 cm thick.
• Next up, slice the tomatoes into rounds without ditching the juice; no need to peel them. Now, mince the garlic and chop up your parsley (and coriander if you’re throwing it in the mix).
• In a deep skillet, layer a few slices of eggplant without stacking them, followed by tomato slices. Repeat this eggplant-tomato layering, creating a structure very similar to a lasagna. After you have finished layering all the eggplant and tomato slices, add the minced garlic on top, then the parsley, spices, and olive oil on top (evenly distributed). Do not mix it just leave it on top. Trust me, this unconventional method is the easiest and tastes just as fantastic. Trust the process!
• Cover the skillet and set it on low heat. The eggplant and tomatoes will cook through the gentle warmth and steam within. Don’t peek; keep the lid on for a good 30 minutes. After 45 minutes, your veggies should be soft and fully cooked.
• Using a wooden spoon—no substitutes allowed—gently press down and start mixing, ensuring the spices meld in seamlessly. Mash to your preferred texture; a few smaller chunks are okay, but it should resemble the picture below. Once mashed, let it simmer on medium heat for 10 minutes, stirring occasionally to avoid burning (no need to cover).
• Serve it up with a slice of bread and alongside your main course—enjoy!

Other Moroccan Recipes You May Also Like:

• Moroccan Meatballs
• Moroccan Style Wellness Bowl

What To Serve With Zaalouk

• Khobz (Moroccan Bread): Zaalouk is commonly served with traditional Moroccan bread, known as khobz. The bread is used to scoop up the zaalouk, making it a tasty and satisfying combination. If you do not have Moroccan bread, the way I serve it (which is healthier) is with whole-grain sourdough bread. Drizzle some olive oil on both sides and grill in the oven until golden.
• Fish: In coastal regions of Morocco, zaalouk is often served with grilled or baked fish. Growing up I always had zaalouk with grilled fish and a side of bread and this in my opinion is one of the best ways to serve your Moroccan zaalouk dip.
• Grilled or Roasted Meat: Zaalouk makes a fantastic side dish for grilled or roasted meats, such as lamb or chicken. The smoky flavours from the grill complement the rich, spiced taste of the zaalouk.
• Couscous: Zaalouk can be served alongside couscous, which is a staple in Moroccan cuisine.

How To Store Your Moroccan Zaalouk

Zaalouk can be stored in the refrigerator for a few days, allowing you to enjoy it over multiple meals. Here’s a simple guide on how to store zaalouk:

• Cool to Room Temperature: Before storing, allow the zaalouk to cool to room temperature. This helps prevent condensation inside the container, which can lead to sogginess or spoilage.
• Use Airtight Containers: Transfer the zaalouk to airtight containers. This helps prevent the absorption of other odors from the fridge and keeps the zaalouk fresher for a longer period.
• Refrigerate: Place the airtight containers in the refrigerator promptly after the zaalouk has cooled. This will last you for about 3 days.
• Freezing (Optional): While zaalouk can be refrigerated, it may also be frozen for longer storage. Place the cooled zaalouk in a freezer-safe container, leaving some space for expansion. Frozen zaalouk can last for at least 3 months.
• Thawing: When you’re ready to use frozen zaalouk, thaw it in the refrigerator overnight. Reheat it gently on the stove, stirring occasionally, to restore its texture and flavours.

I hope you enjoy this recipe as much as we did!

Don’t forget to rate this recipe and leave a comment down below! I would love to hear what you guys think. Also don’t forget to tag me on your stories @lotsoflovemariam.

Make sure to follow my socials – Instagram, Pinterest, TikTok, Amazon Storefront, and LikeToKnowIt – for more healthy lifestyle content! 

Lots of love, Mariam x 

If you found this post helpful, please share it on Pinterest with others by clicking on the image and the Pinterest sign. Thank you!

*This post may contain affiliate links, which means I’ll receive a commission if you purchase through my link, at no extra cost to you. Any purchases made through Affiliate links are massively appreciated as they help to support the blog and continue its production. Please read the full disclosure here.

This post was all about Moroccan Zaalouk!

Other posts you may also like: 

• Ultimate Homemade Beef Burger Fakeaway: A Healthy Twist
• Spicy Spaghetti Bolognese
• Creamy Tomato Soup Recipe