If you're searching for a keto-friendly side dish bursting with flavor, try Zaalouk, a hearty eggplant dip from North Africa. It is one of the basic salads of Moroccan cuisine and combines the smoky richness of eggplants with the zest of tomatoes and aromatic spices, all bound together by garlic and olive oil.
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❤️ Why you'll love it
Zaalouk, similar to baba ghanoush, is a simple Moroccan salad made from tomatoes and eggplants, and it's usually eaten as a dip with crusty bread or pita bread. This flavorful dish is served in northern Africa, southern Europe, and the Middle East.
Not only is this Zaalouk recipe healthy and keto-friendly, but it also provides a blend of unique flavors including a variety of spices and fresh herbs. This flavor blend is also known as chermoula, a classic Moroccan marinade we love to use to make chermoula chicken and other dishes.
🥘 Equipment Used
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To make this delicious eggplant salad, you'll need a cutting board and knife, large pot or skillet, and a wooden spoon or potato masher.
🧾 Ingredients Used
- Roma Tomatoes: These perfectly ripe tomatoes provide a refreshing and juicy base for the salad. Their sweet-tart notes balance the smokiness of the eggplants.
- Eggplants (Aubergines): Use medium size eggplants for a smoky, meaty texture in this warm Moroccan eggplant salad. Not to mention, eggplants can help regulate blood sugar levels, improve digestion, aid weight loss, and are packed with vitamins and minerals.
- Garlic Cloves: Garlic adds an aromatic and savory depth to the dish that melds beautifully with the other ingredients.
- Olive Oil: This blends the spices together and adds a rich, fruity undertone that enhances the salad's overall profile.
- Lemon Juice: Fresh lemon juice provides a zesty and tangy note, brightening the dish and complementing the smoky flavors.
- Spices: A medley of spices, including cayenne pepper, black pepper, cumin, smoked paprika, and salt, infuses the salad with depth and warmth.
- Herbs: Fresh parsley and fresh cilantro add a burst of color and a refreshing herbal note.
🔪 How To Make This Recipe
- Add all the ingredients, including the chopped Roma tomatoes, chopped eggplants, garlic cloves, olive oil, lemon juice, cayenne pepper, cumin, smoked paprika, and salt, to a large pot or large skillet.
- Pour in ⅓ cup of water, then bring the mixture to a boil at medium-high heat.
- Reduce the heat to a simmer at medium heat and let it gently bubble for 30 minutes. During this time, the flavors meld, and the ingredients soften.
- Use a large wooden spoon to mash all the ingredients together as they cook.
- Continue simmering until the liquids are reduced, leaving you with a thick and richly flavored salad.
🥫 Storing and Reheating
Zaalouk can be stored in an airtight container in the refrigerator for 4-5 days. When reheating, gently warm it on the stove or in the microwave. The flavors often deepen over time, making it an excellent leftover option.
💭 Tips and Variations
- Serve chilled: Let it chill in the refrigerator for a few hours before serving, or serve it at room temperature.
- Customize the spice level: Adjust the amount of cayenne pepper to suit your heat tolerance. Zaalouk can be as mild or spicy as you desire.
- Add a drizzle of olive oil: Just before serving, drizzle a bit of extra virgin olive oil over the top for an extra layer of richness and flavor.
- Experiment with herbs: Swap out parsley and cilantro for other fresh herbs like mint or basil to add an intriguing twist to the dish.
- Serve with keto crackers: Enjoy Zaalouk with keto-friendly crackers or slices of cucumber as a light and satisfying snack.
- Experiment with the texture: Some people like Zaalouk with a pureed consistency, and others like it chunky. You can play around with the amount that you mash up the vegetables. Feel free to use a food processor to blend this dip.
- Use less tomato: By using less tomato, the flavor of the eggplant will truly shine.
- Add roasted red peppers for more vegetables, which will also slightly change the flavor profile.
- Roast the eggplant: Before throwing everything into the pot, roast the eggplant on a baking sheet for a smoky flavor.
- Only partially peel the eggplant for a more colorful salad.
🍽️ What can I eat this recipe with?
Zaalouk, like many Moroccan salads, is usually served as a dip at the beginning of the meal. Enjoy Zaalouk as a spread on keto bread or as a dip with crispy keto crackers. You can also dip raw vegetables into zaalouk, like carrots, cucumber, peppers, and cauliflower. However, there are many different ways to enjoy this dip:
- Grilled meats: Serve this dip alongside grilled or air-fried chicken, lamb, or beef. Try it with my Air Fryer Chicken, Air Fryer Steak Bites, or Air Fryer Lamb Chops. If you'd like a more hearty meal, add the meat and zaalouk to a bed of cauliflower rice (as an alternative to brown rice!).
- As a spread: Use Zaalouk as a flavorful filling for keto-friendly wraps or sandwiches. Add some grilled halloumi cheese, meat, and vegetables to a lettuce or low-carb wrap for a delicious lunch.
- Salad greens: Serve Zaalouk on a bed of fresh salad greens for a light and refreshing side dish. Add protein and extra vegetables for an easy meal!
👩🍳 Frequently asked questions
Zaalouk, a delicious Moroccan salad, is primarily made of eggplants, tomatoes, garlic, olive oil, and a blend of spices and herbs. Moroccan Zaalouk is known for its smoky and savory flavors.
Zaalouk originates from Morocco, where it's a popular and cherished dish in North African cuisine. However, it is eaten in many different countries, including southern Europe and the Balkan countries as well.
In Arabic, "Zaalouk" refers to this traditional eggplant and tomato salad, often enjoyed as a side dish or appetizer in Moroccan meals.
Besides eggplant and tomatoes, zaalouk is made with garlic, olive oil, cilantro, parsley, cumin, cayenne pepper, paprika, and salt. Other optional ingredients sometimes included are lemon juice, onion, tomato paste, or peppers.
📚 Related Recipes
Check out these other delicious African recipes!
Poulet Yassa - Senegalese Chicken Recipe
Okro Soup (West African Okra Soup)
Sega Wat (Ethiopian Beef Stew)
Doro Wat (Ethiopian Chicken Stew)
📖 Recipe
Zaalouk - Moroccan Aubergine Salad
Equipment
- 1 cutting board
- 1 knife
- 1 large skillet or pot
- 1 potasto masher or spoon
Ingredients
- 2 roma tomatoes peeled and chopped
- 2 eggplants peeled and chopped
- 4 cloves garlic minced
- 3 tablespoon olive oil
- 2 tablespoon parsley chopped
- 1 tablespoon cilantro chopped
- ¼ teaspoon cayenne pepper
- 2 teaspoon cumin
- 1 tablespoon smoked paprika
- 1 tablespoon lemon juice
- 2 teaspoon salt or to taste
Instructions
- Add all ingredients to a large pot.
- Pour in ⅓ cup of water.
- Bring to a boil and then simmer for 30 minutes.
- Use a large wooden spoon to mash all the ingredients together.
- Simmer till the liquids are reduced.
Notes
- Serve chilled: Let it chill in the refrigerator for a few hours before serving, or serve it at room temperature.
- Customize the spice level: Adjust the amount of cayenne pepper to suit your heat tolerance. Zaalouk can be as mild or spicy as you desire.
- Add a drizzle of olive oil: Just before serving, drizzle a bit of extra virgin olive oil over the top for an extra layer of richness and flavor.
- Experiment with herbs: Swap out parsley and cilantro for other fresh herbs like mint or basil to add an intriguing twist to the dish.
- Serve with keto crackers: Enjoy Zaalouk with keto-friendly crackers or slices of cucumber as a light and satisfying snack.
- Experiment with the texture: Some people like Zaalouk with a pureed consistency, and others like it chunky. You can play around with the amount that you mash up the vegetables. Feel free to use a food processor to blend this dip.
- Use less tomato: By using less tomato, the flavor of the eggplant will truly shine.
- Add roasted red peppers for more vegetables, which will also slightly change the flavor profile.
- Roast the eggplant: Before throwing everything into the pot, roast the eggplant on a baking sheet for a smoky flavor.
- Only partially peel the eggplant for a more colorful salad.
Hey there, Tayo.
My name's Tom, I'm a native Texan and I think you are doing a great job ! Keep up the good work !
Thank you so much, Tom. I hope you enjoy my recipes!