5.0 from 6 votes
Roasted Eggplant Dip (Zaalouk)
Easily one of my favorite recipes I took away from Morocco – Roasted Eggplant Dip (Zaalouk)!! Literally on par with hummus – it’s that good!
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
Ingredients
- 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
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.
Cup of Yum
Notes
- Serve as you would hummus - with chips or veggies to dip.
- Not a fan of cilantro? Substitute parsley.
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.