Appetizers/ Hummus, Dips & Spreads/ Vegan/ Vegetarian

Vegan Moroccan Zaalouk Dip

Vegetarian Moroccan Zaalouk Dip

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By Mama Veggie Serves: 4
Prep Time: 15 minutes Cooking Time: 40 minutes Total Time: 55 minutes

Moroccan Zaalouk Dip is a delicious and healthy vegetarian dish that can be served as a side or appetizer. The combination of roasted eggplant, tomatoes, and spices in this dip creates a unique and delicious flavor that is hard to resist. The smoky, savory taste of the eggplant and the sweetness of the tomatoes, along with the aromatic spices, make this dip a real crowd-pleaser.


  • 3 T. olive oil
  • 1 Medium eggplant, peeled and chopped
  • 3 Medium tomatoes, peeled and chopped
  • 2 Medium garlic cloves, minced
  • 2 t. Paprika
  • 1 t. Ground cumin
  • 1/4 c. Water (if needed)
  • 1/2 c. fresh parsley, chopped
  • 1/2 Fresh lemon, juiced
  • Sea salt and black pepper to taste



Heat a medium-sized covered pot or Dutch oven over medium heat. Add olive oil, eggplant, tomatoes, garlic, paprika, and cumin.


Bring to a gentle simmer.


Season liberally with salt and pepper, to taste.


Cover with a lid and cook, stirring occasionally, until the eggplant and tomatoes become very soft, 25-30 minutes.


If the tomatoes don’t release a lot of juice and the mixture seems too dry during cooking, add two tablespoons of water at a time up to 1/4 cup.


Coarsely mash the eggplant and tomatoes with a potato masher and stir in the fresh parsley.


Continue cooking for an additional 5-10 minutes or until the dip has thickened to desired consistency.


Stir in the lemon juice and serve immediately, alongside some crusty bread for dipping.



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