This smokey Moroccan Aubergine Dip is straight from Morocco. The recipe was shared with me in a cooking class in Marakesh and is as authentic as it gets. This is a great healthy dip recipe that tastes great with flatbread, seedy crackers, or as a spread for sandwiches or wraps!
Moroccan really is the place to adventure if you are a foodie – from couscous Fridays to tagine breakfasts, just not enough days to try it all. I’ve shared my love for Moroccan cuisine with this Easy Moroccan Couscous Salad with Raisins. Now I want to share this Smokey Moroccan Aubergine Dip, also known as Zaalouk, which packs a whole lot of flavour with such simple ingredients.
Why I Made This Smokey Moroccan Aubergine Dip
An Authentic Moroccan Eggplant Dip
We knew before we left home that we wanted to do a cooking class. With so many on offer in Marrakesh, we did our research and decided on Café Clock because of their contribution to the vibrant art scene. Among the dishes we prepared that day, this Smokey Moroccan Eggplant Dip or Zaalouk was so unlike anything we commonly consume in North America.
This Dip Is Good For Diabetics
Eggplants are one of the best sources of soluble fibre which is not only important for helping keep us regular but also with regulating blood sugar and cholesterol levels. Other foods that are high in soluble fibre include oats, legumes and avocados.
This Dip Is Good For Gut Health
Soluble fibre is also a potent prebiotic food and keeps our friendly bacteria happy. Prebiotics feed the probiotics, or friendly bacteria in our gut. I’ve written more about the importance of prebiotics in 5 Tips On How To Improve Gut Health Naturally – Prebiotics, Probiotics & Fermented Foods.
A Grilled Eggplant Dip
The secret to the smokey flavour is to grill the eggplants over an open flame. This is what really sets this dip apart from other eggplant dips. If you don’t have an open flame see my tips below.
Tips For This Smokey Moroccan Aubergine Dip
How To Grill Eggplants
This recipe uses mini eggplants, but you can also use larger ones. To roast eggplants over an open flame on a gas stove first pierce a few times with a fork to vent, otherwise, you could end up with an exploded eggplant. Turn the flame to medium and place the eggplants directly on top of the gas range grate. Roast the eggplants for about 20 minutes (larger ones will take longer), rotating every 5 minutes.
How To Roast Eggplant On A Grill
Pierce the eggplants with a fork. Heat the grill to medium heat and allow the eggplants on the grill for 20-30 minutes, giving it a quarter turn every 5 minutes as it cooks. You will know when they are done when they are tender and start to collapse. If you are not using a flame grill you won’t get the same smokey flavour of a flame-grilled eggplant.
How To Roast Eggplant In The Oven
To roast your eggplants in the oven, first piece the eggplants with a fork to vent. Place a rack about 8 inches beneath the broiler in the oven and preheat the broiler. Place the eggplants on a greased or lined baking sheet under the broiler and let the eggplant roast for 20 minutes (longer for bigger eggplants), giving a quarter turn every 5 minutes.
If you are using larger eggplants, slice in half first and roast with skin side up. You won’t get the same smokey flavour of a flame-grilled eggplant.
How To Peel Roasted Eggplant
Once the eggplants are done being grilled, remove them from the heat and put them in a bowl covered with a lid and let them sit until they are cool enough to peel. Once they are cooled, you will be able to easily remove the skin with your fingers.
After roasting the eggplant, peel off the skin.
Notes For This Smokey Moroccan Aubergine Dip
What To Serve This Aubergine Dip With
Traditionally this dip would be served with fresh khoobz or bread. For a gluten-free option serve it with this Low Carb Gluten-Free Cracker Recipe with Seeds, or some fresh sliced cucumber.
How Long Will This Aubergine Dip Store For?
This aubergine dip will stay good for 5 days in the fridge in a sealed container.
Serving It Hot Or Cold?
My favourite way to enjoy this dip is warm, on some fresh flatbread. This eggplant dip also tastes good cold and can be served as you would hummus or another plant-based dip.
Want Some More Healthy Dip Recipes?
Try some of these favourite dip recipes:
- Beetroot Dip with Cream Cheese
- Hemp and Sunflower Seed Vegan Pate
- Lebanese Wild Fennel Pesto
- Raw Almond Paleo Hummus Recipe
- Healthy Oil-Free Sun-Dried Tomato Hummus
Want To Pin This Aubergine Dip Recipe For Later?
Smokey Moroccan Aubergine Dip
Ingredients
- 6 very small eggplants or 2 large eggplants
- 2 cloves garlic
- 3 tbsp parsley finely minced
- 3 tbsp cilantro finely minced
- 1 tbsp lemon juice
- 2 tbsp olive oil extra-virgin
- 1 tbsp cumin ground
- 1 tbsp paprika
- ¼ tsp chili powder
- ¼ tbsp salt
Instructions
- Grill the eggplant directly over an open gas flame on your stove-top until the skin has blistered and the inside is soft. To do this place the eggplants on top of the open flame, rotating every 5 minutes until the skin has blistered on all sides. If you do not have a gas stove-top see notes below.
- Once the eggplants are done, take them off the heat and put them in a bowl covered with a lid and let them sit until they are cool enough to peel.
- Once cooled, peel the eggplants and chop the flesh finely – the finer the better.
- In a small pan over a medium heat, add the minced eggplant along with the remaining ingredients. Continue to mash the mixture and let cook together for 10 minutes.
- Zaalouk or eggplant dip is good served warm or cold. Serve it with some warm pita or your favourite crackers.
Notes
How To Roast Eggplant On A Grill
Pierce the eggplants with a fork. Heat the grill to medium heat and allow the eggplants on the grill for 20-30 minutes, giving it a quarter turn every 5 minutes as it cooks. You will know when they are done when they are tender and start to collapse. If you are not using a flame grill you won't get the same smokey flavour of a flame-grilled eggplant.How To Roast Eggplant In The Oven
To roast your eggplants in the oven, first piece the eggplants with a fork to vent. Place a rack about 8 inches beneath the broiler in the oven and preheat the broiler. Place the eggplants on a greased or lined baking sheet under the broiler and let the eggplant roast for 20 minutes (longer for bigger eggplants), giving a quarter turn every 5 minutes. If you are using larger eggplants, slice in half first and roast with skin side up. You won't get the same smokey flavour of a flame-grilled eggplant.Nutrition
Rachel Dickens is a Registered Dietitian and Certified Diabetes Educator. She graduated with her Masters in Nutrition and Dietetics in 2010 from Griffith University and is currently a PhD student at UBC. She strives to provide evidence-based nutrition information with a focus on Indigenous Food Sovereignty while sharing diabetes-friendly recipes and tips for diabetes prevention.
Yum! This sounds delicious :P
This looks great! Thank you Rachel. What is the net carbs total?
Great! Yes it is about 11 grams net carbs per serving. Recipe makes 4 servings.