Zaalouk – marokkanischer Auberginen-Tomaten-Dip
Zaalouk, a delightful Moroccan eggplant and tomato dip, is the perfect addition to any gathering or casual dinner. With its rich blend of roasted eggplants, fresh tomatoes, and aromatic spices, this versatile dish can be enjoyed warm or cold. It’s not just a dip; it’s a flavorful spread that pairs beautifully with crusty bread, grilled vegetables, or as part of a mezze platter. Packed with healthy ingredients and bursting with flavor, Zaalouk is an excellent choice for those seeking a nutritious yet delicious snack. Whether served at a party or enjoyed as a light meal, this dip will impress your guests and tantalize your taste buds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4
- Category: Dip
- Method: Baking
- Cuisine: Moroccan
Ingredients
Scale
- 800 g eggplants
- 500 g tomatoes
- 8 cloves garlic
- ½ bunch parsley
- ½ bunch coriander
- 6 tbsp olive oil
- 1 ½ tsp salt
- 3 tsp paprika
- 3 tsp cumin
- 2 tbsp fresh lemon juice
Instructions
- Preheat the oven to 220°C (428°F) on grill mode.
- Halve the eggplants and score their insides; insert garlic cloves into each half. Place them skin-side up on a baking sheet.
- Roast the eggplants for 20–25 minutes until the skins are charred.
- Meanwhile, score the tomatoes and simmer in hot water for 2–3 minutes before peeling, halving, and dicing them.
- In a hot pan with olive oil, cook the diced tomatoes with chopped herbs, salt, and spices over medium heat for about 10 minutes.
- Once roasted, scoop the eggplant flesh into the tomato mixture and mash to desired consistency. Add lemon juice before serving warm or cold.
Nutrition
- Serving Size: 1/4 cup (100g)
- Calories: 120
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg