ZAALOUK (MAROKKAANSE AUBERGINE-DIP) voor een smaakexplosie!
Zaalouk is a traditional Moroccan eggplant dip that offers a burst of flavor, perfect for serving as an appetizer or side dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Roasting and sautéing
- Cuisine: Moroccan
- Diet: Vegan
Ingredients
Scale
- 2 medium eggplants
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tomatoes, diced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Prick the eggplants with a fork and roast them in the oven for about 30-40 minutes until soft.
- Once roasted, let the eggplants cool, then peel and chop them.
- In a pan, heat olive oil over medium heat and sauté the onion until translucent.
- Add the garlic and cook for another minute.
- Stir in the diced tomatoes, cumin, paprika, salt, and pepper. Cook until the tomatoes are soft.
- Add the chopped eggplant to the pan and mix well. Cook for an additional 5-10 minutes.
- Remove from heat and let it cool slightly before serving.
- Garnish with fresh parsley and serve with bread or crackers.
Notes
- For a smokier flavor, you can grill the eggplants instead of roasting them.
- This dip can be served warm or cold.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg