Zaalouk marokkanischer Auberginen Tomaten Dip
Zaalouk is a traditional Moroccan dip made from eggplants and tomatoes, flavored with spices and olive oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dip
- Method: roasting and sautéing
- Cuisine: Moroccan
- Diet: vegetarian
Ingredients
Scale
- 2 large eggplants
- 3 medium tomatoes
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 3 tablespoons olive oil
- Salt to taste
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Roast the eggplants until the skin is charred and the flesh is soft.
- Remove the eggplants and let them cool. Peel off the skin and chop the flesh.
- In a pan, heat olive oil and sauté garlic until fragrant.
- Add the chopped tomatoes, cumin, paprika, cayenne, and salt. Cook until the tomatoes are soft.
- Stir in the eggplant and cook for another 10 minutes.
- Garnish with parsley and serve warm or at room temperature.
Notes
- Can be served with pita bread or as a side dish.
- Adjust spices according to your taste.
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg