Moroccan dip (Zaalouk)


    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.

    9 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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    This recipe hasn't been reviewed in English yet, but you can check out reviews from our global community

    Write a review

    Click on stars to rate