Zaalouk - Tomato and Aubergine Dip
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6
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Calories
131 kcal
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Cuisine
African, Moroccan, North African
Zaalouk - Tomato and Aubergine Dip
Description
The recipe starts by roasting peeled and chopped aubergines in the oven until tender, developing a mildly smoky depth. Meanwhile, peeled and deseeded tomatoes are cooked gently with olive oil, garlic, salt, cumin, black pepper, and paprika. Once soft, the roasted aubergines and fresh herbs are combined and simmered gently until a smooth, puree-like texture develops.
Zaalouk offers a rich, silky texture with a balance of creamy, smoky roasted eggplant and bright, spiced tomato flavors accented by fresh parsley and coriander. The inclusion of lemon juice adds a refreshing tang that complements the earthy spices. It’s commonly served warm or cold as a starter or side dish.
This dip pairs well with bread or as part of a mezze platter. The texture can be adjusted by cooking longer or mashing for a smoother consistency. Additional vegetables like peppers, carrots, pumpkin, cauliflower, or zucchini can be incorporated for variation. Leftovers can be refrigerated for up to five days or frozen for several months and reheated gently.
Ingredients
- 3 eggplant medium-sized, aka aubergine
- 4 tomato
- 4-6 tablespoon olive oil
- 3-8 garlic use more or less, depending on taste, cloves
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon black pepper ground
- 1 teaspoon paprika ground
- parsley chopped, a handful
- Coriander a handful, chopped, also known as cilantro
- lemon juice squeezed from a quarter of a lemon - use more if preferred, but exercise caution, fresh
Instructions
- Wash the aubergine (eggplant), slice off the base, and peel in stripes. Chop them into chunks (about 1cm thick) and place these on a parchment paper-lined baking tray.
- Preheat the oven to 200 degrees Celcius (392°F) with a rack in the upper third of the oven and bake for 15-20 minutes. You can also boil or grill the aubergines whole or cut them into two pieces, over an open fire.
- While the aubergines are roasting in the oven, peel and deseed the tomatoes (see notes below), then chop them into small sizes.
- Heat some olive oil in a pan under medium heat. Add the tomatoes, garlic, salt and spices. Allow this to cook for about 10 minutes, under low heat.
- Add the aubergine, parsley and coriander, then stir to combine.
- Next, cover, and allow it to simmer under low heat for 20 minutes until all the vegetables have softened to a puree like consistency. Once cooked, add the lemon juice, stir, and remove the pan from the heat.
- Serve Moroccan Zaalouk hot or cold as a starter (appetizer) or as a side dish to accompany grilled meat, fish, chicken, or vegetables.
Notes
- If the cooking pot feels dry, add about one-third cup of water as the eggplant and tomatoes release their juice.
- Adjust the consistency by cooking longer or mashing for a smoother texture according to your preference.
- Extra vegetables like peppers, carrots, pumpkin, cauliflower, or zucchini can be added to customize the dip.
- Add cayenne or chili pepper if you prefer a spicier flavor.
- Store leftovers in the fridge for up to 5 days or freeze for 3 to 4 months; thaw and reheat gently when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 395mg | 16% |
| Potassium | 477mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 879IU | 18% |
| Vitamin C | 14mg | 16% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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