Moroccan Eggplant Dip with Walnuts Zaalouk

Today, we bring to you a recipe for zaalouk, an authentic Moroccan eggplant dip with walnuts. It's a quick eggplant recipe with very delicious taste and very good texture.

This eggplant dip is cooked in a wonderfully flavorful mix of simple ingredients that are easily found in most grocery stores or markets. Zaalouk is typically served as a side dish alongside grilled meats or fish; however, it can also be enjoyed with pita bread, crackers or even vegetables.

What you will need to feed 4 guests:

  • 5 medium eggplants
  • 1 garlic cloves grated
  • ¼ lemon
  • ½ cup of olive oil
  • ½ tbsp pinch of salt
  • ½ cup walnuts
  • Preparation 

    Pre heat the over at 180°C / °F, put the eggplants whole in the oven for 20 min or until you can easily cut through the meat with a knife

    Still hot, put them in a hermetic container so that they can sweat

    Leave minimum 30 min or until they’re cooled enough that you can manipulate them with your hands without burning yourself

    The skin of the eggplant should know easily peel using finger or a knife

    Remove all the skin and the stem

    Mash with a fork or a blender, be careful to not over mix it as we want the consistency to be thick and we should still have small chunks of the eggplant

    Put in the pan over medium to high heat, add the grated garlic, olive oil and salt

    When the eggplant has become creamier (around 15 min) add the crushed walnuts in the pan

    Let cook for another 7 minutes stirring well so the walnuts are well incorporated

    Remove from heat and let cool 

    This dish is better served at room temperature

    Serve with your favorite bread

    Can be used as a side dish or a snack


    We hope you will enjoy this recipe! Don't forget to share your meal with us on Instagram @mytindy

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