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5.0 from 105 votes

Zaalouk - Tomato and Aubergine Dip

This Zaalouk (Moroccan tomato and aubergine dip) is loaded with so much flavor! Make it as a side dish for dinner, serve it as an appetizer to guests, enjoy it as a salad, or bring it to a potluck!

Prep Time
10 mins
Cook Time
10 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 aubergines - eggplants (medium-sized)
  • 4 tomatoes
  • 4-6 tablespoon olive oil
  • 3-8 garlic cloves (use more or less, depending on taste)
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground paprika
  • A handful of chopped parsley
  • a handful of chopped coriander (cilantro)
  • fresh lemon juice (squeezed from a quarter of a lemon - use more if preferred, but exercise caution)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. While the aubergines are roasting in the oven, peel and deseed the tomatoes (see notes below), then chop them into small sizes.
  4. 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.
  5. Add the aubergine, parsley and coriander, then stir to combine.
  6. 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.
  7. Serve Moroccan Zaalouk hot or cold as a starter (appetizer) or as a side dish to accompany grilled meat, fish, chicken, or vegetables.

Notes

  • Refrigeration and Freezing
  • Variations:-
  • Feel free to use these other vegetables as well:-
  •  
  • Nutritional information is an estimate, calculated using tools we use. It may therefore differ, depending on the products you use when cooking.
  • Normally, the tomatoes and aubergine will release their own juice, so you may not need to add any water. If the pot feels too dry, add ⅓ cup of water.
  • Normally, the tomatoes and aubergine will release their own juice, so you may not need to add any water. If the pot feels too dry, add ⅓ cup of water.
  • Add more tomatoes for a more vibrant red color.
  • Add more tomatoes for a more vibrant red color.
  • The consistency is a matter of taste, cook the aubergines longer or use your wooden spoon to mash if you prefer your dish to have a more puree-like consistency
  • The consistency is a matter of taste, cook the aubergines longer or use your wooden spoon to mash if you prefer your dish to have a more puree-like consistency
  • Add cayenne or chili pepper for a spicy flavor.
  • Keep leftovers in the fridge for up to 5 days or in the freezer for 3-4 months.
  • To reheat, thaw frozen Zaalouk in the fridge overnight and then warm in the microwave or on the stovetop.
  • Peppers
  • Carrots
  • Pumpkin
  • Cauliflower
  • Zucchini

Nutrition Information

Calories 131kcal (7%) Carbohydrates 11g (4%) Protein 2g (4%) Fat 10g (15%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Sodium 395mg (16%) Potassium 477mg (14%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 879IU (18%) Vitamin C 14mg (16%) Calcium 27mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

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.