• Daphne @ Savvy Pantry

Moroccan eggplant dip (Zaalouk)

Serves 6 (makes about 3 cups)

It’s a dip! It’s a spread! It’s a heavenly vegetarian side-dish!

Tangy, packed with flavour and super-healthy to boot, if you like eggplant you’ll love this unique and versatile dish. The possibilities are endless. Here’s how we love to use it:

  • Spread on focaccia and bake until hot

  • Serve (hot or cold) with toasted pita wedges

  • Use cold as a spread in a sandwich (with hummus and watercress.. yum!)

  • In a pita wrap with falafel, along with vegan aioli and/or hummus


  • 2 tbsp olive oil

  • 1 1/2 tbsp Savvy Pantry Moroccan Spice seasoning mix

  • 1 large eggplant

  • 2 medium tomatoes, seeds removed then diced (you can leave the seeds in, but the final spread will have a lot of seeds in it, and it will also need to be boiled down a bit because there is more water)

  • 2 cloves garlic, minced

  • 3 tbsp freshly squeezed lemon juice (approx. 1 lemon)

  • 1-2 tbsp chopped fresh cilantro

  • Salt to taste


  1. Wash and peel the skin off of half of the eggplant (this gives a softer consistency to the dish and enables you to mash the eggplants more easily), then cut the eggplant in small cubes.

  2. In a medium sized pan, heat the olive oil and add all the ingredients except the cilantro and the salt.

  3. Cover and cook over medium-low heat until the eggplant is very soft, about 30 minutes. Stir occasionally to make sure the vegetables don't stick to the pan.

  4. Mash the vegetables with a potato masher. If you’d like a thicker spread, cook uncovered for a few minutes, stirring constantly, until the desired consistency is reached.

  5. Stir in chopped cilantro, and add salt and/or more lemon juice, to taste

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