Autumn, Winter, Sides, Snacks

One-Pot Zaalouk Dip

This Moroccan dip is one of those recipes where everything goes in one pot, and it’s left to do its thing so you can get on with yours. I'm not sure how classic my recipe is, but this such an easy version. There's no skill required, and the result is the most incredible dip you can dive into throughout the week!

As well as scooping this up with bread, as is traditional, you can enjoy it as a dip with crunchy veg, spread it in a sandwich, or even serve it as a side-salad. It's so versatile, and tastes delicious served hot or cold.

Even better, the flavours mature over time, meaning it's at its best 1-2 days after cooking – and in an airtight container, it can be happily kept in the fridge for 5-7 days.



1 large aubergine, roughly chopped

4 large tomatoes, roughly chopped

4 cloves garlic, finely grated

30g fresh coriander, roughly chopped

30g fresh parsley, roughly chopped

1 tbsp paprika

1 tbsp cumin

1½ tsp salt

60ml extra-virgin olive oil

100ml water

¼-½ tsp chilli flakes, to taste

Zest of 1 lemon

To serve

Fresh coriander or parsley, chopped

Toasted walnuts, roughly chopped

Extra virgin olive oil

Flatbreads, pitta or crusty bread


  1. Place a large pan over a medium heat, and add all the ingredients. Cook gently for about 1 hour, stirring occasionally, until the mixture has reduced down to a thick, rich sauce. Loosen with extra water as you go, if necessary.
  2. Remove the pan from the heat, cover, and leave to cool to room temperature. Serve the zaalouk in bowls topped with fresh herbs, chopped walnuts, and a drizzle of extra virgin olive oil, with bread for dipping on the side.

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