Zaalouk (Moroccan aubergine dip)

A Moroccan cooked salad of soft aubergines and tomatoes, flavoured with cumin, paprika and coriander. Creamy and full of flavour, it is eaten warm or cold, as a starter or a side.

Preparation: 15 min  |  Cooking: 30 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 155 kcal · 2 g protein · 10 g carbohydrate · 11 g fat

Ingredients

• 2 aubergines
• 3 tomatoes
• 3 cloves of garlic
• 1 tsp cumin
• 1 tsp paprika
• 3 tbsp olive oil
• 1 bunch of coriander

Method

1. Fry the diced aubergines in a pan until they collapse.
2. Add the tomatoes, garlic and spices.
3. Let it reduce for 20 minutes, mashing as it cooks.
4. Finish with coriander and serve warm or cold.

Nutritional benefits

Aubergine and tomato are low in calories and rich in fibre and antioxidants (lycopene). Moroccan spices add flavour without fat. Slowly simmered, zaalouk becomes a creamy, tasty purée that suits weight-conscious eating, as a starter or a spread on wholemeal bread.

Variations and substitutions

• With extra grilled pepper.
• Spicier: add harissa or chilli.
• With preserved lemon.
• As a dip for drinks and nibbles.

Storage and making ahead

Even better the next day; keeps for 4 days and is eaten cold.

💡 Good to know

Let it reduce well and mash the aubergines: zaalouk should be soft and concentrated, almost like a caviar.

Read more

Discover more vegetarian recipes · vegan recipes · weight-loss recipes · gluten-free recipes · lactose-free recipes.

Foods in this recipe: aubergines · tomatoes · garlic · cumin · paprika.

You may also like these recipes: Homemade ratatouille · Baba ganoush (aubergine dip) · Tomato and cucumber gazpacho.