Description
Zaalouk is a traditional Moroccan roasted aubergine and tomato dip that combines tender roasted eggplants with a rich, spiced tomato sauce. This flavorful, warm dip is perfect as an appetizer or a vibrant vegetable side, garnished with fresh parsley and a hint of lemon juice.
Ingredients
Scale
Roasted Aubergine
- 2 medium aubergines
- 1 tbsp olive oil + extra drizzle
Tomato Sauce
- 4 tomatoes, chopped
- 4 garlic cloves, crushed
- 3 tbsp tomato paste
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt & pepper to taste
Garnish
- Fresh parsley
- Lemon juice, squeeze
- Chili flakes (optional)
Instructions
- Roast the aubergines: Poke holes in the whole aubergines and lightly coat them with olive oil. Place them in a preheated oven at 220°C (200°C fan/400°F) for 50-60 minutes, or alternatively air fry at 200°C for 25 minutes until very soft. Allow to cool before handling.
- Prepare tomato base: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped tomatoes and cook for about 5 minutes until they soften and release their juices.
- Add spices and tomato paste: Stir in the crushed garlic, tomato paste, paprika, cumin, chili powder, salt, and pepper. Cook, stirring frequently, for 10-15 minutes until the mixture thickens to a rich tomato sauce consistency.
- Combine aubergine with sauce: Cut off the tops of the roasted aubergines and peel away the skin. Roughly chop the aubergine flesh and add it to the tomato sauce. Simmer on low-medium heat for an additional 10-15 minutes to meld the flavors.
- Serve with garnishes: Transfer the Zaalouk to a serving dish. Drizzle with olive oil and squeeze fresh lemon juice over it. Garnish with fresh parsley and optional chili flakes. Serve warm with crusty bread or as a vegetable side.
Notes
- To check aubergine doneness, the flesh should be soft all the way through and easy to scoop out.
- Adjust chili powder and flakes according to your heat preference.
- Make sure to peel the aubergine skin off after roasting for a smooth texture.
- Leftovers keep well in the fridge for up to 3 days and taste even better the next day.
- This dip pairs excellently with bread, grilled meats, or as part of a mezze platter.
