Roasted Eggplant Dip (Zaalouk)

Name: Roasted Eggplant Dip (Zaalouk)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 people
Ingredients: 2 eggplants; 6 cloves garlic; 1 teaspoon kosher sea salt; 6 tablespoons olive oil; 12 ounces peeled; 1 teaspoon ground cumin; ½ teaspoon smoked paprika; Pinch ground cayenne pepper; 2 tablespoons finely chopped cilantro; Juice of ½ lemon; Assorted Crudite and Pita for serving

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings
8 people
Calories
133 kcal
Course
Appetizer, Snacks
Cuisine
Moroccan

Roasted Eggplant Dip (Zaalouk)

Demi Owens

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Easily one of my favorite recipes I took away from Morocco – Roasted Eggplant Dip (Zaalouk)!! Literally on par with hummus – it’s that good!

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Ingredients

Servings

2 eggplants about 12 ounces each
6 cloves garlic
1 teaspoon kosher sea salt or more as needed
6 tablespoons olive oil
12 ounces peeled seeded and finely chopped fresh tomatoes
1 teaspoon ground cumin toasted
½ teaspoon smoked paprika
Pinch ground cayenne pepper
2 tablespoons finely chopped cilantro
Juice of ½ lemon
Assorted Crudite and Pita for serving sliced cucumbers, radishes, carrots, celery etc

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Instructions

Position an oven rack 6 inches from the broiling element; preheat the broiler. Line a rimmed baking sheet with aluminum foil, then lightly grease with cooking oil spray.
Cut the eggplants in half and place them cut sides down on the baking sheet. Broil for about 20 minutes or until blackened and collapsed. Transfer the eggplants to a colander to cool slightly, then scoop out the flesh and let it drain in the colander, discarding any large pockets of seeds. Squeeze gently to extract more juices.
Use the flat side of a chef’s knife to crush the garlic (to taste). Sprinkle with ½ teaspoon of the salt and mash to form a paste.
Heat 3 tablespoons of the oil in an enameled cast-iron pan, over medium heat. Once the oil shimmers, add the tomatoes, salted garlic, cumin, paprika, cayenne pepper and the remaining ½ teaspoon of salt. Cook for about 20 minutes, stirring occasionally, until the tomatoes have thickened into a sauce and most of the moisture in the pot has evaporated.
Add the eggplant flesh, using the back of a spoon or fork to crush any big lumps. Stir in the cilantro and cook for 10 to 15 minutes, stirring often, to form a mixture that is thick yet not dry. Transfer to a serving bowl. Fold in the lemon juice and the remaining 2 ½ tablespoons oil. Taste and add more salt, as needed.

Notes

Serve as you would hummus - with chips or veggies to dip.
Not a fan of cilantro? Substitute parsley.

Nutrition Information

Show Details

Calories 133kcal (7%) Carbohydrates 9g (3%) Protein 2g (4%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Sodium 355mg (15%) Potassium 359mg (10%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 148IU (3%) Vitamin C 7mg (8%) Calcium 31mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 133 kcal

% Daily Value*

Calories	133kcal	7%
Carbohydrates	9g	3%
Protein	2g	4%
Fat	11g	17%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	8g	40%
Sodium	355mg	15%
Potassium	359mg	8%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	148IU	3%
Vitamin C	7mg	8%
Calcium	31mg	3%
Iron	1mg	6%