Zaalouk – Moroccan Eggplant Tomato Dip
A smoky Moroccan aubergine tomato dip with garlic and spices perfect as a healthy appetizer or side dish
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer / Dip
- Method: Roasting & Simmering
- Cuisine: Moroccan
- Diet: Vegan
Ingredients
800 g eggplant
500 g tomatoes
8 cloves garlic
½ bunch parsley
½ bunch cilantro
1 ½ tsp salt
3 tsp paprika
3 tsp cumin
6 tbsp olive oil
2 tbsp fresh lemon juice
Extra olive oil (for serving)
Instructions
Preheat oven: Set oven to 220°C (grill/top heat).
Roast eggplant: Cut eggplants in half, score the flesh, and insert garlic cloves. Place skin-side up on a baking tray and roast for 20–25 minutes until soft and slightly charred.
Prepare tomatoes & herbs: Score tomatoes, simmer briefly, peel, remove seeds, and dice finely. Chop parsley and cilantro (reserve a little for garnish).
Cook base: Heat olive oil in a pan. Add tomatoes, herbs, salt, paprika, and cumin. Simmer for about 10 minutes, stirring occasionally.
Combine: Scoop out the roasted eggplant flesh and add to the pan. Mash with a fork to your desired texture.
Finish: Stir in lemon juice and adjust seasoning.
Serve: Garnish with herbs and a drizzle of olive oil. Serve warm or cold.
Notes
Roasting the eggplant adds a deep smoky flavor—don’t skip this step.
Texture can be chunky or smooth depending on preference.
Serve with warm bread, pita, or as a side to grilled meats.
Keeps well in the fridge for up to 4 days.
Find it online: https://elladishes.com/zaalouk-moroccan-eggplant-tomato-dip/
