Zaalouk – Aubergine and tomato dip

  • Author: BribedWithFood
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6
  • Category: Starters


  1. 2 medium aubergines peeled and chopped into bite-size cubes
  2. 1 big tomato peeled and chopped into bite-size cubes
  3. 2 garlic cloves finely chopped
  4. ¼ cup fresh oregano roughly chopped
  5. ¼ cup fresh basil roughly chopped
  6. 1 tsp ground cumin
  7. 1 tsp paprika
  8. Juice ½ lemon
  9. Extra virgin olive oil (1 tbsp + more for dressing)
  10. Salt to taste
  11. Pitta bread (or crusty bread… or baguette… I don’t discriminate) for serving


  1. Start by either steaming or boiling the aubergine until thoroughly soft – I personally prefer the former method, but it does take about 25/30 minutes, so I won’t judge those who boil it (5-10 minutes) – This is a safe, no judgment zone;
  2. Let the aubergine drain well;
  3. Sauté the garlic and spices in 1tbsp of oil over medium heat for about 3 minutes;
  4. Add the chopped tomato and sauté for a couple more minutes;
  5. Reduce the heat to low, add the aubergine and let the mix cook for 15 minutes;
  6. Roughly mash the mix in the pan with either a potato masher or a fork;
  7. Add the lemon juice and fresh herbs and simmer on medium heat for another 5 minutes;
  8. Have another go at it with the masher/fork and let it cool as desired (you can have it both warm and at room temperature);
  9. Serve topped with additional evoo to taste and that lovely, lovely bread.

Keywords: starters, dips, vegetarian, vegan, vegetariano, vegetariana, vegano, vegana

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