5 from 105 votes
Zaalouk - Tomato and Aubergine Dip
Zaalouk is a Moroccan dip made by slow-cooking roasted aubergines with tomatoes, garlic, and warming spices until soft and creamy. Fresh herbs like parsley and coriander are folded in at the end along with a squeeze of lemon juice, resulting in a flavorful, silky, smoky vegetable spread with gentle spice and acidity.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
6
Calories:
131 kcal
Course:
Side Dish, Appetizer, Condiments, Lunch, Dinner, Brunch
Cuisine:
African, Moroccan, North African
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 131
% 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.