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–+ servings

Zaalouk (Moroccan Eggplant Dip)

A traditional Moroccan dip made from eggplant, tomatoes, and spices, served warm or cold.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Moroccan
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 medium Eggplants peeled and diced
  • 2 medium Tomatoes chopped
  • 1 medium Onion finely chopped
  • 2 cloves Garlic minced
Spices
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
Others
  • 3 tablespoons Olive oil
  • 2 tablespoons Fresh parsley chopped for garnish

Method
 

Cooking the Eggplant
  1. Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sauté until translucent.
  2. Add the diced eggplants and cook until they are soft.
Adding Tomatoes and Spices
  1. Stir in the chopped tomatoes, cumin, paprika, salt, and black pepper. Cook for about 20 minutes until the mixture thickens.
Finishing Touches
  1. Remove from heat and let it cool slightly. Garnish with fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 300mgPotassium: 400mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Zaalouk can be served warm or cold and pairs well with bread or as a side dish.

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