Zaalouk – marokkanischer Auberginen-Tomaten-Dip
Zaalouk – marokkanischer Auberginen-Tomaten-Dip is a delightful Moroccan dip that brings vibrant flavors and textures to your table. This creamy, roasted eggplant and tomato spread is infused with fresh herbs and spices, making it not just a dip but a culinary experience. Perfect for sharing at gatherings or as part of a mezze platter, Zaalouk is versatile enough to be served warm or cold. The smokiness from the roasted eggplant complements the fresh acidity of tomatoes, creating a balanced flavor profile that pairs beautifully with pita bread, grilled vegetables, or as a unique salad dressing. Easy to prepare and packed with nutrients, this dish is sure to impress your guests while keeping your health goals in check.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: About 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Moroccan
Ingredients
Scale
- 800 g eggplants
- 500 g tomatoes
- 8 cloves garlic
- Fresh parsley
- Fresh cilantro
- 6 tablespoons olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- Salt
- Paprika
- Cumin
Instructions
- Preheat the oven to 220 °C (428 °F) on the grill setting.
- Halve the eggplants and score the inside. Place garlic cloves inside each half and roast skin-side up for 20–25 minutes until charred.
- Blanch the tomatoes in boiling water for about 2–3 minutes, peel, seed, and dice.
- In a hot pan, sauté diced tomatoes with chopped herbs, salt, paprika, and cumin for 10 minutes.
- Scrape out roasted eggplant flesh and mix it into the tomato mixture; mash to desired consistency.
- Season with lemon juice and serve warm or cold topped with extra herbs and olive oil.
Nutrition
- Serving Size: 1 serving
- Calories: 95
- Sugar: 4g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg