MOROCCAN ZAALOUK
One of the most popular ways to prepare eggplant is as a creamy dip or spread. Zaalouk is a Moroccan version that is simple to make and full of flavor. Its soft, creamy texture and bold spices make it perfect as a snack or as an addition to any meal. Best enjoyed with warm bread.
Servings: 4
Ingredients
- 2 eggplants
- 2 tomatoes
- 6 cloves of garlic peeled and halved
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1 tsp ground ginger
- 1 lemon juiced
- 1 cup fresh parsley loosely packed, finely chopped
- 2 tbsp olive oil
- salt to taste
Instructions
- Wash the eggplants and pierce them a few times with a knife, then stuff the slits with the halved garlic cloves and brush with olive oil. Roast in the oven or air fryer at 200°C / 395°F for 30 to 50 minutes until very soft, depending on size and ripeness.
- Meanwhile, chop the tomatoes in half and roast them in olive oil for a few minutes, then remove the loosened skins.
- Add cumin, paprika, and ginger, and mash the tomatoes together with the spices.
- When the eggplants are done, let them cool slightly, scoop out the flesh, and add it to the tomato mixture.
- Stir in the lemon juice, fresh parsley, and salt, then mash everything together well with a fork or potato masher. Serve warm with bread.