Vegan Zaalouk (Moroccan Eggplant)
This smoky, spiced Moroccan dip is the kind of dish that makes a whole table lean in for a closer look. Tender eggplant is golden-seared in olive oil, then simmered down with diced tomatoes, garlic, and a warm spice blend of cumin, sweet and smoked paprika, coriander, and a touch of cayenne until it becomes thick, jammy, and deeply fragrant. A rough mash keeps the texture satisfyingly chunky rather than smooth, so every scoop has something to it. Fresh lemon juice, cilantro, and flat-leaf parsley stirred in at the end brighten the whole thing up beautifully. Every single ingredient here is naturally plant-based, so there's nothing to swap or second-guess — just straightforward, honest cooking. It serves four and works equally well as a starter, a side, or the main event when you pile it onto crusty bread or warm pita. Make a batch on the weekend and you'll find yourself reaching for it all week long.
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Learn more →Ingredients
4 servings
- 2 medium eggplants (about 2 lb total), peeled and cut into 1-inch cubes
- 1 tsp salt, plus more to taste
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, with juices
- 1 ½ tsp ground cumin
- 1 ½ tsp sweet paprika
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- ½ tsp ground coriander
- 1 tbsp fresh lemon juice
- ¼ cup fresh cilantro, roughly chopped
- ¼ cup fresh flat-leaf parsley, roughly chopped
For serving
- 1–2 tbsp olive oil, for drizzling (optional)
- crusty bread or pita, for serving (optional)
Can be omittedcrusty bread
Instructions
- 1
Toss the eggplant cubes with 1 tsp salt in a colander and let them sit for 10 minutes, then pat dry with paper towels.
- 2
Heat 3 tbsp olive oil in a large (12-inch) skillet or wide saucepan over medium-high heat until shimmering. Add the eggplant in a single layer and cook, stirring occasionally, until golden and softened on most sides, about 10–12 minutes.
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