Zaalouk – marokkanischer Auberginen-Tomaten-Dip

INGREDIENTS

• 800 g Eggplant
• 500 g Tomatoes
• 8 cloves Garlic
• 1/2 bunch Parsley
• 1/2 bunch Cilantro
• 1 1/2 tsp Salt
• 3 tsp Paprika powder
• 3 tsp Cumin
• 6 tbsp Olive oil
• 2 tbsp Lemon juice freshly squeezed
• Olive oil for topping

INSTRUCTIONS

1. 1 Preheat oven to 220 °C top heat/grill function.
2. 2 Halve eggplants, peel garlic. Score eggplants on the inside with a knife and press two to three garlic cloves into each half. Place skin side up on a baking sheet and roast on the top rack under top heat for 20–25 minutes. The outer skin may char slightly. This creates the roasted aroma, but the skin is not eaten.
3. 3 Meanwhile, score tomatoes crosswise and simmer in a pot with hot water over low heat for 2–3 minutes. Peel off the tomato skins, halve the tomatoes, and remove the seeds with a spoon. Finely dice the tomato flesh and chop the herbs finely. Set aside 1 tbsp of the herbs for topping.
4. 4 Heat oil in a hot pan and simmer tomatoes, herbs, salt, and spices over medium heat for 10 minutes, stirring occasionally.
5. 5 Remove eggplants from the oven and scrape the flesh out of the skins with a spoon. Add the creamy eggplant flesh to the tomato sauce and mash with a fork to desired coarseness.
6. 6 Season with lemon juice and top with extra herbs and olive oil. Serve lukewarm or cold.