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Moroccan Zaalouk Dip

  • Servings 4-6
  • Preparation time 15 minutes
  • Cooking time 40 minutes
  • Difficulty Easy

Moroccan Zaalouk Dip

  • Servings 4-6
  • Preparation time 15 minutes
  • Cooking time 40 minutes
  • Difficulty Easy

Zaalouk is a Moroccan dip typically made of roasted eggplant (aubergine) and tomatoes. To make this recipe easier, we’ve opted to cook the eggplant on the stove (hob). Despite its meaty appearance, this recipe is vegan friendly and low FODMAP. It makes a great snack and works well for parties too. We recommend serving your Zaalouk with low-FODMAP veggies like carrot or cucumber sticks, but it would also be great with sourdough bread.

FoDMAP Content
Inulin
Lactose
Sorbitol
Fructose
FOS
GOS
Mannitol
Method
1

Combine all the ingredients except the lemon wedge in a large pot. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally.

2

Using a potato masher (or large spoon), crush the tomatoes and aubergine to blend them together.

3

Add the lemon wedge and continue to simmer uncovered for 10 minutes to reduce the mixture.

4

Remove the lemon wedge and season to taste.

Ingredients

1 x Large eggplant (aubergine), peeled and chopped (roasted if you prefer)
4 x Large tomatoes, peeled, seeded and chopped
60ml Garlic-infused extra virgin olive oil
30g Fresh parsley, chopped
30g Fresh cilantro (coriander), chopped
1 tbsp Smoked paprika
1 tbsp Cumin
1/8 tsp Cayenne pepper
1 ½ tsp Salt
80ml Water
Lemon wedge (optional)

Dearbhla Bolger

  • Last updated 25 April 2024
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