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Fresh Zaalouk Salad in Bowl with Herbs

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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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

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 >

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).
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* 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
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