Moroccan dip (Zaalouk)

    1 hour

    This flavourful Moroccan dip is made with oven roasted aubergines, tomatoes, garlic and lots of herbs and spices. Simply delicious served with toasted pitta bread.

    21 people made this

    Serves: 6 

    • 700g aubergines
    • 500g tomatoes
    • 4 garlic cloves, minced
    • salt to taste
    • 4 tablespoons extra virgin olive oil
    • 1/2 teaspoon sweet paprika
    • 1 pinch chilli powder
    • 1 teaspoon ground cumin
    • 2 tablespoons freshly chopped parsley
    • 2 tablespoons freshly chopped coriander
    • a few black olives for garnish (optional)
    • freshly ground black pepper to taste

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 250 C / Gas 9. Line a baking tray with foil.
    2. Rinse aubergines and prick the skin a few times with a knife. Place aubergines on the baking tray and roast for about 45 minutes until soft and wrinkled.
    3. Let aubergines cool to room temperature, peel, set into a colander to let the juices drip out. Squeeze aubergines and finely chop. Pass through a sieve, mashing it with a spoon to squeeze through as much puree as you can.
    4. Place tomatoes into a saucepan with very hot water. Carefully remove after 30 seconds and peel. Chop tomatoes and place together with garlic and some salt in a frying pan. Cook over medium heat for about 20 minutes until thick and saucy, stirring occasionally.
    5. In a bowl combine thick tomato mixture and aubergine puree; stir in olive oil, paprika, chilli, cumin, parsley and coriander. Season with salt and pepper to taste and serve garnished with olives.

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