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An overhead picture of the Moroccan Aubergine and Tomato Dip (Zaalouk)
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Zaalouk - Tomato and Aubergine Dip

This Zaalouk (Moroccan tomato and aubergine dip) is loaded with so much flavor! Make it as a side dish for dinner, serve it as an appetizer to guests, enjoy it as a salad, or bring it to a potluck!
Course Appetizer, brunch, Dinner, Dips, Dressings and Sauces, Lunch, Side Dish
Cuisine African, Moroccan, North African
Diet Diabetic, Gluten Free, Vegan
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 131kcal
Author Kate Hahnel

Ingredients

  • 3 Aubergines - eggplants (medium-sized)
  • 4 tomatoes
  • 4-6 tablespoon olive oil
  • 3-8 garlic cloves (use more or less, depending on taste)
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground paprika
  • a handful of chopped parsley
  • a handful of chopped coriander (cilantro)
  • fresh lemon juice (squeezed from a quarter of a lemon - use more if preferred, but exercise caution)

Instructions

  • Wash the aubergine (eggplant), slice off the base, and peel in stripes. Chop them into chunks (about 1cm thick) and place these on a parchment paper-lined baking tray.
    Sliced aubergine in a bowl.
  • Preheat the oven to 200 degrees Celcius (392°F) with a rack in the upper third of the oven and bake for 15-20 minutes. You can also boil or grill the aubergines whole or cut them into two pieces, over an open fire.
    3 Aubergines - eggplants
  • While the aubergines are roasting in the oven, peel and deseed the tomatoes (see notes below), then chop them into small sizes.
    De-seeded tomatoes on a chopping board
  • Heat some olive oil in a pan under medium heat. Add the tomatoes, garlic, salt and spices. Allow this to cook for about 10 minutes, under low heat.
    3 Aubergines - eggplants, 4 tomatoes, 3-8 garlic cloves, 1 teaspoon salt, 1 teaspoon cumin, 1 teaspoon ground black pepper , 1 teaspoon ground paprika, a handful of chopped parsley, a handful of chopped coriander (cilantro), 4-6 tablespoon olive oil
    Tomatoes, olive oil and garlic cooking in a pan.
  • Add the aubergine, parsley and coriander, then stir to combine.
    Add the aubergine
  • Next, cover, and allow it to simmer under low heat for 20 minutes until all the vegetables have softened to a puree like consistency. Once cooked, add the lemon juice, stir, and remove the pan from the heat.
    fresh lemon juice
  • Serve Moroccan Zaalouk hot or cold as a starter (appetizer) or as a side dish to accompany grilled meat, fish, chicken, or vegetables.

Video

Notes

    • Normally, the tomatoes and aubergine will release their own juice, so you may not need to add any water. If the pot feels too dry, add ⅓ cup of water.
    • Add more tomatoes for a more vibrant red color.
    • The consistency is a matter of taste, cook the aubergines longer or use your wooden spoon to mash if you prefer your dish to have a more puree-like consistency
  • Add cayenne or chili pepper for a spicy flavor.
Refrigeration and Freezing
  • Keep leftovers in the fridge for up to 5 days or in the freezer for 3-4 months.
  • To reheat, thaw frozen Zaalouk in the fridge overnight and then warm in the microwave or on the stovetop.
Variations:-
Feel free to use these other vegetables as well:-
  • Peppers
  • Carrots
  • Pumpkin
  • Cauliflower
  • Zucchini
 
Nutritional information is an estimate, calculated using tools we use. It may therefore differ, depending on the products you use when cooking.

Nutrition

Calories: 131kcal | Carbohydrates: 11g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 395mg | Potassium: 477mg | Fiber: 5g | Sugar: 6g | Vitamin A: 879IU | Vitamin C: 14mg | Calcium: 27mg | Iron: 1mg