Zaalouk: Moroccan spread from eggplant and tomato

Gluten free
Low carb
Zaalouk (or zaa'luk, zaluk) is a super tasty Moroccan spread, puree or dip. Traditionally, this spread is made from roasted aubergine, grilled over real fire. Often it is nice and spicy, but that is of course up to you. Usually you eat zaalouk with bread, but you can also eat it with crackers, naan, on piadina or pizza.
Side dishSauce, dip and dressing3-4 servings30 minutes preparation

This is what you need

Garlic2 cloves
Olive oil3 tbsp
Harissa1 tsp
Cumin1 tsp
Paprika powder1 tsp
Spicy red peppers3 pcsKalamata olives plain10
Cayenne pepperoptional


Ingrid Duifhuizen
Ingrid is the brand manager at TerraSana. She loves food - cooking, eating, sharing meals, writing, and talking about it. Recipe development and food photography are her passions on the side.

This is how you make it

  1. Cut the green of the aubergine and prick it several times with a fork. Turn on the fire of your gas stove. Place the eggplant on the open fire and burn it black on all sides until the inside is soft. This takes about 10 minutes.
  2. The outside is now black. Scrape the skin off. Cut the aubergine meat even finer.
  3. Cut the tomato into pieces. Press the garlic.
  4. Heat 1 tablespoon of olive oil in a frying pan. Fry the garlic on low heat for 1 minute.
  5. Add the tomato and eggplant pieces. Add the harissa, cumin and paprika and cook over medium heat for 2 minutes. Meanwhile mash the tomatoes and eggplant a little.
  6. Cut the spicy red peppers into small pieces and add.
  7. Reduce the heat and simmer for another 5-10 minutes. Add a splash of water if the mixture becomes too dry.
  8. De-seed the Kalamata olives. Cut them into small pieces and add to the spread at the last minute.


  • Tasty with naan, triangles or pita bread.
  • You can also grill the eggplant in the oven. In that case, preheat the oven on 260 °C. Don’t cut the eggplant, just pierce it with a fork here and there. Grill in the oven for about 45 minutes or until soft.