Zaalouk – marokkanischer Auberginen-Tomaten-Dip
Zaalouk, a traditional Moroccan eggplant and tomato dip, is a delightful addition to any meal or gathering. This vibrant dish is characterized by its rich, smoky flavor from roasted eggplants combined with the freshness of vine-ripened tomatoes and aromatic herbs. Perfect as a dip for fresh bread, part of a mezze platter, or even as a sandwich spread, Zaalouk is versatile and easy to prepare in just 35 minutes. Whether enjoyed warm or cold, this healthy option is sure to impress your guests and elevate your culinary experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4 people 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Moroccan
Ingredients
Scale
- 800 g eggplants
- 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
Instructions
- Preheat your oven to 220 °C (grill function).
- Cut the eggplants in half lengthwise, score the flesh, and insert garlic cloves.
- Roast eggplants cut-side up on a baking sheet for 20–25 minutes until charred.
- Prepare tomatoes by boiling briefly, peeling, halving, and dicing them.
- Sauté diced tomatoes with chopped herbs, salt, paprika, and cumin in olive oil for about 10 minutes.
- Scoop out the roasted eggplant flesh into the tomato mixture and mash together.
- Drizzle with lemon juice before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 5g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg