Moroccan Zaalouk Dip
A smoky Moroccan aubergine and tomato dip topped with feta, coriander oil, and red onion for a vibrant appetizer or mezze spread.
Instructions
- Remove three vertical strips of skin from each aubergine and discard them. Cut the aubergines into large cubes.
- Heat the olive oil in a large pan over medium-low heat. Add the aubergines, tomatoes, garlic, paprika, cumin, salt, and sugar.
- Cover and cook for 25–35 minutes, stirring occasionally, until the vegetables are soft and tender.
- Remove the lid and mash the vegetables with a spoon or potato masher. Continue cooking until most of the liquid has evaporated and the mixture becomes thick.
- Allow the zaalouk to cool. Refrigerate for up to 4 days if not serving immediately.
- To make the coriander oil, combine the coriander, olive oil, vinegar, salt, and sugar in a food processor. Blend until finely minced and well combined. Adjust seasoning to taste.
- Spread the zaalouk onto a shallow serving plate. Top with crumbled feta, sliced red onion, and spoon over the coriander oil.
- Finish with a generous drizzle of olive oil and serve at room temperature with crusty bread or pita.
Zaalouk is one of Morocco’s most beloved vegetable dishes, combining tender aubergines, tomatoes, garlic, and warm spices into a rich, flavorful dip. This version is finished with a bright coriander oil, creamy feta, and crisp red onion, making it perfect for sharing with warm bread, crackers, or fresh vegetables.