Zalouk (Moroccan Eggplant Dip) - Bravabod
Recipes

Zalouk (Moroccan Eggplant Dip)

Valentina

Zalouk is a Moroccan salad made from roasted eggplants, tomatoes, and warming spices. If you're a fan of eggplants, you'll love this easy eggplant dip.

How To MakeDiet Type: Plant-based

liked this

Freeze For 1 month

Best by 4-5 days


Shopping List
  • 2 large globe eggplants (about 3 pounds)
  • 1 (14 ounce) can diced tomatoes, drained
  • 1/2 cup extra virgin olive oil
  • 6 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 2 teaspoons coriander
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne
  • 1 cup parsley, chopped
  • 1 1/2 tablespoons lemon juice

Instructions
  1. Step 1: Preheat the oven to 425 degrees Fahrenheit.
  2. Step 2: Slice each eggplant in half vertically (no need to peel). Using the tip of a knife, score the eggplant halves by making small incisions in a crosshatch pattern through the flesh. Be careful not to cut quite all the way through the eggplant.
  3. Step 3: Place the eggplant halves on a lined baking sheet, cut side facing up. Brush the inside with 6 tablespoons of the olive oil. Sprinkle with the salt.
  4. Step 4: Roast for 30 to 35 minutes, or until the eggplant is soft and golden brown. Set aside.
  5. Step 5: Heat the remaining 2 tablespoons of olive oil in a frying pan over medium-high heat. Add the garlic and cook for 30 seconds.
  6. Step 6: Add the tomato paste, coriander, cumin, salt, and cayenne. Cook for 1 more minute, stirring often.
  7. Step 7: Pour in the drained tomatoes and 1 cup of water. Simmer over medium heat for 5 minutes.
  8. Step 8: Meanwhile, scoop out the soft eggplant flesh with a spoon. After the 5 minutes, add the eggplant to the pan. Cook for 5 to 8 more minutes. Add another splash of water if needed.
  9. Serve: Turn off the heat and stir in the lemon juice and half of the parsley. Transfer to a serving bowl and top with the remaining parsley. Enjoy.

Dig it? Leave a review

Your feedback helps us offer better suggestions for you.

No comments yet
Your photo has been archived.

What you should eat next

Zalouk (Moroccan Eggplant Dip)

PT45M 2 large globe eggplants (about 3 pounds) 1 (14 ounce) can diced tomatoes, drained 1/2 cup extra virgin olive oil 6 garlic cloves, chopped 2 tablespoons tomato paste 2 teaspoons coriander 1 teaspoon cumin 1 teaspoon salt 1/2 teaspoon cayenne 1 cup parsley, chopped 1 1/2 tablespoons lemon juice Gluten Free Paleo Vegan Low-Carb 8 Servings Ingredients:

8 Servings

No Ratings

Welcome to Bravabod, where your bod matters.

Cook delicious meals, get personalized recommendations and unlock your best bod

Sign Up Free

Takes 1 min