Zaalouk – marokkanischer Auberginen-Tomaten-Dip
Zaalouk – marokkanischer Auberginen-Tomaten-Dip is a vibrant and flavorful Moroccan dip that brings the smoky essence of roasted eggplant and the freshness of ripe tomatoes to your table. This delightful spread is not only easy to prepare but also versatile, making it perfect as a dip for pita bread, a topping for grilled vegetables, or a zesty addition to salads. With its blend of aromatic herbs and spices, Zaalouk is sure to impress your guests at any gathering or serve as a nutritious snack for yourself. Embrace the rich flavors of the Mediterranean with this healthy mezze option that’s entirely plant-based!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 6 servings 1x
- Category: Dip
- Method: Baking
- Cuisine: Moroccan
Ingredients
Scale
- 800 g eggplants
- 500 g tomatoes
- 8 garlic cloves
- ½ bunch fresh parsley
- ½ bunch fresh coriander
- 6 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 ½ teaspoons salt
- 3 teaspoons paprika
- 3 teaspoons cumin
Instructions
- Preheat your oven to 220 °C (428 °F).
- Halve the eggplants lengthwise, score their flesh, and insert garlic cloves into each half. Roast on a baking sheet for 20–25 minutes until slightly charred.
- While roasting, blanch tomatoes in hot water for 2–3 minutes, peel, seed, and dice them.
- In a pan, sauté diced tomatoes with olive oil, chopped herbs, salt, paprika, and cumin for about 10 minutes.
- Remove roasted eggplant from the oven, scoop out the flesh into a bowl, and mash it with the tomato mixture until the desired consistency is achieved.
- Finish by drizzling fresh lemon juice over the dip and garnishing with remaining herbs.
Nutrition
- Serving Size: 100 g
- Calories: 85
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg