Fit Zaalouk – Moroccan Eggplant and Tomato Dip

Name: Fit Zaalouk – Moroccan Eggplant and Tomato Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: Moroccan
Ingredients: 2 medium eggplants (about 500 g); 3 ripe tomatoes, grated; 3 cloves garlic, minced; 3 tbsp olive oil; 1 tsp ground cumin; 1 tsp sweet paprika; 1/2 tsp salt; 1/4 tsp cayenne pepper (optional); 2 tbsp chopped fresh parsley; 2 tbsp chopped fresh cilantro; 1 tbsp lemon juice

A traditional Moroccan dip of cooked eggplant and tomatoes mashed with garlic, cumin and olive oil.

Total: 40 min
Servings: 2 servings
Difficulty: Easy
Calories · per serving: 160 kcal

Written by

Ecem Akkaba · Dietitian

Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.

Updated: July 26, 2026

In short

Fit Zaalouk – Moroccan Eggplant and Tomato Dip contains 160 calories per serving: 4 g protein, 16 g carbohydrate and 10 g fat. It takes 40 minutes in total and makes 2 servings.

About this recipe

Zaalouk is a classic Moroccan dip made from cooked eggplant and tomatoes. It is seasoned with garlic, cumin and sweet paprika and served warm or cold with bread.

Method

1
Partly peel the eggplants and cut them into cubes.
2
Boil or steam the eggplant cubes until very soft, about 10 minutes.
3
Heat the olive oil in a pan and sauté the garlic briefly.
4
Add the grated tomatoes, cumin, paprika and cayenne and cook for 5 minutes.
5
Add the drained eggplant and mash it with a fork or spoon.
6
Simmer uncovered until the mixture thickens, about 10 minutes.
7
Stir in the parsley, cilantro and lemon juice.
8
Season with salt and serve warm or cold with bread.

Tips

Cook until most of the liquid has evaporated for a rich, spreadable texture.
It tastes even better the next day once the flavors have melded.
Serve with warm flatbread or as a side to grilled vegetables.

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