Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

Download the app
  • Prep-time: / Ready In:
  • Makes 1½ cups dip

Zaalouk is a creamy cooked Moroccan salad that eats like a dip. This oil-free version pairs perfectly with toasted pita bread as an appetizer for a dinner party, but it’s also delicious on its own. Fragrant cumin, cayenne, and cilantro add a beautiful depth of flavor to simmered eggplant and ripe tomatoes. For a smokier flavor, roast the eggplant on a grill before partially peeling, then proceed to Step 1. When peeling the eggplant, do it in strips so that about half of the peel remains. It will cook faster that way without falling apart.

Tip: Use the reddest tomatoes you can find for this recipe. Keep tomatoes out of the refrigerator until they reach maximum ripeness. They should lightly give when pressed.

Oil-free Zaalouk in a blue vowl with a metal spoon and a side of pita bread


  • 1 small eggplant (1½ lb.), partially peeled and cut into ½-inch cubes (3 cups)
  • 2 cups chopped roma tomatoes or canned diced San Marzano tomatoes, drained
  • 1 date, pitted and chopped
  • 1 tablespoon paprika
  • 2 cloves garlic, minced
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • ½ cup chopped fresh cilantro
  • 1 tablespoon lemon juice
  • Sea salt, to taste
  • 2 rounds whole wheat pita bread


  1. In a large skillet combine the first seven ingredients (through cayenne). Bring to boiling; reduce heat. Cover and simmer 20 minutes or until eggplant is very tender. Mash tomatoes and eggplant lightly with the back of a spoon. Remove from heat. Stir in cilantro, lemon juice, and salt.
  2. In a clean, dry skillet warm pita rounds over medium 4 minutes, turning once. Cut each round into eight wedges. Serve with zaalouk.

Comments (1)

(5 from 1 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Emily Citraro4 months ago
Do you want to report this comment as inappropriate?

I used date syrup instead of a date, smoked paprika, and “Old Bay” instead of straight cayenne. I added more lemon juice and only had a little Vietnamese cilantro, about 2T chopped finely. It was superb and I ate it over brown rice since I didn’t have pita.

Discover finger-lickin’good food with our app


Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app

Learn how to cookplant-based meals at home


Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit for more.

Oil-free Zaalouk in a blue vowl with a metal spoon and a side of pita bread see more from this author
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap