Description
Zaalouk is a traditional Moroccan eggplant and tomato dip that is bursting with flavors from garlic, herbs, and spices. This easy-to-make dish is perfect as a side or appetizer for any occasion.
Ingredients
Units
Scale
Auberginen:
- 800 g Auberginen
- 8 Zehen Knoblauch
Tomatensauce:
- 500 g Tomaten
- 1/2 Bund Petersilie
- 1/2 Bund Koriander
- 1 1/2 TL Salz
- 3 TL Paprikapulver
- 3 TL Kreuzkümmel
- 6 EL Olivenöl
Außerdem:
- 2 EL Zitronensaft frisch gepresst
- Olivenöl
Instructions
- Prepare Auberginen: Halve the eggplants and peel the garlic cloves. Score the inside of the eggplants and insert 2-3 garlic cloves into each half. Place them skin side up on a baking sheet and roast in a preheated oven at 220°C for 20-25 minutes.
- Prepare Tomatensauce: Meanwhile, score the tomatoes and simmer them in hot water over low heat for 2-3 minutes. Peel off the skin, halve the tomatoes, remove the seeds, finely dice the flesh, and chop the herbs. Set aside 1 tablespoon of herbs for topping.
- Cook the Sauce: Heat oil in a pan and cook the tomatoes, herbs, salt, and spices over medium heat for 10 minutes, stirring occasionally.
- Combine Ingredients: Remove the roasted eggplants from the oven, scrape out the flesh, and add it to the tomato sauce. Mash to desired consistency with a fork.
- Final Touch: Season with lemon juice, top with extra herbs and olive oil, and serve warm or cold.
Notes
- Even if you’re not a fan of cilantro, do not omit it in this recipe. Cooked cilantro has a different flavor profile that enhances the dip’s unique taste. You can use only parsley for the topping if preferred.
Nutrition
- Serving Size: 1 serving
