Roasted Eggplant and Tomato Dip Recipe (Moroccan Zaalouk)
Calories: 194kcal
This roasted eggplant and tomato dip is a flavorful and comforting appetizer that’s perfect for any dinner party. Made with smoky roasted eggplant, tangy tomatoes, and warm spices, it’s easy to prepare ahead and guaranteed to be a hit with guests, even those who think they don’t like eggplant! Serve with pita, crackers, or fresh veggies for a delicious, crowd-pleasing starter.
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Equipment
- Tin foil
- Tongs
Ingredients
Tomato-basil roasted eggplant salad:
- 2 eggplants
- 2 tomatoes chopped finely
- 2 yellow red or orange peppers (or a mix thereof)
- 2 teaspoons paprika powder
- 2 teaspoons cumin
- ¼ cup olive oil
- ½ lemon, juice of or 4 tsps red wine vinegar
- 1 handful fresh basil
- Salt and pepper, to taste
Instructions
- Turn on the oven or grill to a high heat. Arrange the eggplant on an aluminum-covered baking sheet (or better yet, directly on the grill), and grill until the eggplant is completely, utterly blackened, turning it occasionally to ensure an even blistering (approximately 30-40 minutes).
- If making the tomato-basil roasted eggplant salad, add the bell peppers to the oven about 15 minutes after the eggplant.
- Then, using plastic thongs or your hands (NEVER metal), put the eggplant (and bell peppers, if using) in a plastic bag and let rest until cool enough to handle.
- Once cooled, peel the eggplant (and bell peppers) with your hands, and remove the flesh. Drizzle with a bit of lemon and set aside, covered in plastic wrap.
- Chop the rest of the ingredients. Season, taste, and correct seasonings as needed. Add a drizzle of olive oil right before serving.
- Serve Moroccan zaalouk immediately, though it gets even better with time. Leftovers will keep in an airtight container in the refrigerator for 3-4 days.
Nutrition
Calories: 194kcal | Carbohydrates: 17g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g