• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Pesky Vegan
  • About
    • My Story
    • FAQ
  • Recipes
  • Blog
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Subscribe
  • Blog
  • Vegan FAQ
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Subscribe
    • Blog
    • Vegan FAQ
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Moroccan Zaalouk with Caraway Seeds

    Moroccan Zaalouk with Caraway Seeds

    Jan 10, 2023 by The Pesky Vegan | Leave a Comment

    30 shares
    Jump to Recipe >
    Easy Aubergine Zaalouk Recipe Pin

    This tasty aubergine zaalouk – a.k.a. eggplant dip – combines toasted seeds with fresh herbs and lemon juice for a wonderful dish that's vegan, gluten-free, and bursting with flavour.

    Using canned tomatoes and requiring just one pan to cut down on the washing up, it can be made from start to finish in around 30 minutes (see FAQ section for notes on roasting or grilling).

    Easy One-Pot Zaalouk in Bowl

    You can enjoy this one warm or cold with a dunking vessel of your choice. Fresh bread seems to be the accepted norm, but I found myself polishing off the test versions with oatcakes for a bit of a Scottish-Moroccan fusion experience (at least that's what I told myself).

    For more vegan recipes involving aubergine (eggplant), check out this aubergine curry and teriyaki grilled aubergine.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Moroccan Zaalouk Salad with Canned Tomatoes

    Jump to:

    • What is it? 🍅🍆
    • Nutrition 🌱
    • Spices 🌶️
    • Ingredients 📋
    • Step by step 📷
    • To serve 🍽️
    • FAQ ❓
    • Variations 🔀
    • Recipe 👨‍🍳

    What is zaalouk?

    Zaalouk – sometimes spelled zalouk or za'alook – is a warm salad originating from Moroccan cuisine. Often based on a mix of cooked aubergine and tomatoes, it is flavoured with garlic and spices to create a flavourful dish with a soft, creamy consistency.

    You may also like: Moroccan Couscous with Chickpeas and Roasted Veg

    Is it healthy?

    There is some olive oil in zaalouk, but you could cut down on this if you really wanted to. I wouldn't eliminate the oil entirely as the aubergine is otherwise likely to stick during cooking (unless you boil or steam it).

    In one serving of this recipe, you'll find:

    • Calories: 147 kcal
    • Fibre: 6 grams (25% of RDA)
    • Iron: 2 mg (11% of RDA)
    • Vitamin C: 16 mg (19% of RDA)

    Amounts based on a third-party nutrition calculator.

    Eggplants, Tomatoes, Lemon, and Fresh Herbs

    Which spices are used?

    Cumin and paprika are the spices most commonly found in traditional zaalouk recipes. I also include caraway seeds, which have a nutty aniseed flavour and are often found in harissa (a chilli paste widely used in North African cuisine).

    You could tweak the flavour of your dip slightly by adding other ingredients such as chilli (fresh or powder), ground coriander, cloves, cinnamon, red pepper flakes, or a few tablespoons of harissa paste.

    Spices to Make Moroccan Eggplant Dip

    What you'll need

    To make this delicious eggplant dip, you'll need:

    • Eggplants a.k.a. aubergines
    • Tomatoes – either tinned or whole (see recipe notes)
    • Lemon juice for freshness and zing
    • Garlic and spices in the form of cumin, caraway, and paprika
    • Fresh herbs to bring it all to life
    List of Ingredients to Make One-Pot Zaalouk Recipe

    How to make zaalouk

    Note: for the best results, use a wide pan with a lid.

    Heat a pan on medium heat (no oil) and add the cumin seeds and caraway seeds. Toast for a couple of minutes, moving the pan regularly, until the seeds start to gently brown and release their aroma.

    Turn off the heat and set the seeds aside in a bowl.

    Process Shot – Toasting Cumin and Caraway Seeds in Pan

    In the same pan, heat the oil on a low heat and add the peeled and diced aubergine. Season with salt and pepper, stir well, cover with a lid, and cook for around 15 minutes until the aubergine has softened.

    Stir every now and then, adding a little extra oil if sticking (although the lid and low heat should mean this isn't necessary).

    Once the aubergine has softened, add the chopped garlic and cook for another couple of minutes.

    Process Shot – Softening Aubergine Pieces in Olive Oil

    Next, add the paprika, toasted seeds, and tomatoes. Swirl a little water around the empty tomato tin and add this to the pan.

    Give everything a stir, cover with the lid, and continue to cook for another 5-10 minutes.

    Process Shot – Adding Canned Tomatoes to Eggplant and Spices

    After 5-10 minutes, turn off the heat. Use a potato masher to mash the mix in the pan until there are no more large chunks of aubergine or tomato.

    Process Shot – Mashing Cooked Zaalouk in Pan

    Stir in the lemon juice and chopped herbs. Adjust the seasoning to taste and serve.

    Process Shot – Adding Fresh Herbs to Moroccan Aubergine Dip

    Serving suggestions

    Enjoy warm or allow to cool before diving in with pieces of fresh bread or flatbread (gluten-free if necessary). Suggestions for additional toppings include:

    • Chopped pistachios
    • Olives
    • Fresh chilli
    • Extra olive oil
    • Extra fresh herbs
    Easy Zaalouk with Tinned Tomatoes

    Recipe FAQ

    Can I roast the aubergine (eggplant) instead?

    You certainly can – slice them in half, score across the surface, place on a baking sheet, drizzle with oil, and roast in a preheated oven (200°C / 400°F) for around 35-40 minutes or until very soft in the middle. You can then scrape out the flesh and add to the pan with the other ingredients (with the garlic already fried for a couple of minutes).

    What about using the grill (broiler)?

    Follow the steps above for preparing, then cook beneath a hot grill for around 10-15 minutes or until blackened and soft inside. Check regularly and take care not to let the aubergine catch or burn too much.

    Do I need to peel the aubergines?

    If frying (like in this recipe), it's better to peel the aubergines so that the final dish has a creamy texture. If roasting or grilling, this isn't necessary since you can scoop the flesh out of the skin.

    What can I do with the leftover peel?

    I'd simply chop it up and use it in the next soup or stew that I make. You could also roast the peel with a little oil and salt to create crisps.

    Is this recipe gluten-free?

    Yes, this recipe is gluten-free as written.

    How long will this keep?

    Store in the fridge for three to four days or freezer for several months (allow to cool first).

    Variations and tips for zaalouk

    • Mashing: Make sure you mash everything thoroughly, especially when pan-frying the aubergine (vs. roasting or grilling).
    • Spices: If you don't have cumin or caraway seeds, you could simply replace these amounts with ground cumin.
    • Paprika: The paprika used here is regular, not smoked. If using smoked, start with around half the amount as the flavour can be a lot stronger.
    • Tomatoes: In place of the tinned tomatoes, you could use an equivalent weight of fresh (peeled, seeded, and chopped).
    Fresh Zaalouk Salad in Bowl with Herbs

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

    Keep in touch

    Subscribe below to receive a weekly newsletter with my latest recipes. Nice and simple. No pesky pestering. No spam (which wouldn’t be very vegan anyway).

    More vegan recipe ideas

    If you liked this recipe, you might also enjoy:

    • Broad Bean Dip with Mint and Lemon
    • Basic Homemade Hummus
    • Guacamole with Tomatoes
    • Crispy Baked Falafel
    • Pico de Gallo (Tomato Salsa)
    • Vegan Waldorf Salad
    • Crispy Roasted Chickpeas

    You can also check out my full list of vegan dips and snacks.

    Moroccan Zaalouk Salad with Canned Tomatoes

    Moroccan Zaalouk with Cumin and Caraway

    The Pesky Vegan
    This tasty aubergine zaalouk – a.k.a. tomato and eggplant dip – combines toasted seeds with fresh herbs and lemon juice for a wonderful one-pot recipe that's vegan, gluten-free, and bursting with flavour.
    Rate this Recipe Print Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Appetizer, Side
    Cuisine Gluten-free, Moroccan, Vegan
    Servings 6
    Calories 147 kcal

    Ingredients
     

    • 1 teaspoon cumin seeds
    • 1 teaspoon caraway seeds
    • 4 tablespoons extra-virgin olive oil
    • 2 large aubergines, peeled and diced (a.k.a. eggplants)
    • 4 garlic cloves, finely chopped
    • 2 teaspoons paprika (see notes)
    • 1x 14 oz (400 g) tin tomatoes
    • 2 tablespoons lemon juice
    • Small handful fresh parsley or coriander, chopped
    • Salt and pepper to taste
    Prevent your screen from going dark

    Instructions
     

    • Note: for the best results, use a wide pan with a lid.
      Heat a pan on medium heat (no oil) and add the cumin seeds and caraway seeds. Toast for a couple of minutes, moving the pan regularly, until the seeds start to gently brown and release their aroma. Turn off the heat and set the seeds aside in a bowl.
    • In the same pan, heat the oil on a low heat and add the peeled and diced aubergine. Season with salt and pepper, stir well, cover with a lid, and cook for around 15 minutes until the aubergine has softened. Stir every now and then, adding a little extra oil if sticking (although the lid and low heat should mean this isn't necessary).
    • Once the aubergine has softened, add the chopped garlic and cook for another couple of minutes.
    • Next, add the paprika, toasted seeds, and tomatoes. Swirl a little water around the empty tomato tin and add this to the pan. Give everything a stir, cover with the lid, and continue to cook for another 5-10 minutes.
    • After 5-10 minutes, turn off the heat. Use a potato masher to mash the mix in the pan until there are no more large chunks of aubergine or tomato.
    • Stir in the lemon juice and chopped herbs. Adjust the seasoning to taste and serve (see notes below for suggestions).
      📸 See recipe steps >
      📖 Table of contents >
    Rate this recipe 👇

    Notes

    Serving suggestions: Enjoy warm or allow to cool before diving in with pieces of fresh bread or flatbread (gluten-free if necessary). Suggestions for additional toppings include chopped pistachios, olives, a drizzle of olive oil, fresh herbs, and fresh chilli.
    Roasting or grilling: You could also roast or grill (broil) the aubergine if you prefer. See FAQ section for details.
    Leftover peel: I'd simply chop up the aubergine peel and use it in the next soup or stew that I make. You could also roast it with a little oil and salt to create crisps.
    Tomatoes: In place of the tinned tomatoes, you could use an equivalent weight of fresh (peeled, seeded, and chopped).
    Paprika: The paprika used here is regular, not smoked. If using smoked, start with around half the amount as the flavour can be a lot stronger.
    Gluten-free: This recipe is gluten-free as written.
    Storage: Refrigerate for three to four days or freeze for several months (allow to cool first).
    If you liked this recipe, you might also enjoy:
    • Moroccan Couscous with Roasted Veg
    • Vegan Aubergine Curry
    • Teriyaki Grilled Aubergine
    • Smoky Vegan Mushroom Pâté
    • Tofu Cream Cheese
    • Hearty Vegan Goulash
    • Vegan Cucumber Raita
     
    * The nutrition info below is for one serving, based on a total of six servings.

    Nutrition

    Calories: 147kcalCarbohydrates: 15gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 288mgPotassium: 556mgFiber: 6gSugar: 8gVitamin A: 719IUVitamin C: 16mgCalcium: 49mgIron: 2mg
    Nutrition Facts
    Moroccan Zaalouk with Cumin and Caraway
    Amount Per Serving
    Calories 147 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 7g
    Sodium 288mg13%
    Potassium 556mg16%
    Carbohydrates 15g5%
    Fiber 6g25%
    Sugar 8g9%
    Protein 3g6%
    Vitamin A 719IU14%
    Vitamin C 16mg19%
    Calcium 49mg5%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword aubergine zaalouk, easy zalouk recipe, Moroccan eggplant dip
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

    Social follow

    🌱 Follow along @thepeskyvegan on Instagram, Pinterest, and Facebook.

    Further reading

    📩 Fancy keeping in touch? Subscribe to my weekly newsletter.

    📖 Find out more about my story.

    🍽️ Want to get straight to the food? Hop aboard the recipe train.

    🌿 Got a question about veganism? You might find the answer in these vegan FAQs.

    « Vegetable Minestrone Soup (Gluten-Free)
    30 shares

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Alistair and I'm The Pesky Vegan. I create new recipes every single week – always vegan, usually gluten-free.

    Like most people, I come from a background where consuming animal products was the norm. It's safe to say I never thought I'd go vegan.

    If you want to find out more about how on earth this happened – and how you can do the same – click below.

    Learn more about me →

    Free Download

    Vegan Recipes Download Sidebar

    Grab your free copy →

    Popular Posts

    • Ultimate Vegan Haggis
    • Easy Vegan Scalloped Potatoes (Dauphinoise)
    • Lemony Butter Bean Stew (Vegan + Gluten-Free)
    • Easy Vegan Pea and Mint Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Cookie Policy
    • Terms of Use

    Newsletter

    • I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Contact

    • Contact

    Copyright © 2022 The Pesky Vegan. All rights reserved.