Zaalouk - Moroccan Eggplant Dip
One of the most popular ways to prepare eggplant is by making a creamy dip or spread. Zaalouk is a Moroccan version of this dish that is both delicious and easy to make. Its creamy texture and bold flavors make it the perfect snack or addition to any meal.
Servings: 4
Ingredients
- 2 small eggplants or 1 large
- 1 large tomato
- 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
- 1 cup fresh cilantro loosely packed
- 2 tbsp olive oil
- 1 tsp salt or to taste
Instructions
- Wash the eggplant and pierce it with a knife a few times. Stuff with the garlic and brush with olive oil. Roast in the oven at 395 degrees F / 200 C for about 30–50 minutes until the eggplant is very soft. Make sure it's thoroughly cooked. The cooking time depends on the ripeness and size of the eggplant.
- Meanwhile, chop the tomato into cubes and roast in olive oil together with cumin, paprika, and ginger until the tomato is soft. Remove from heat. Chop the fresh herbs.
- Once the eggplant is done, let it cool for just a bit. Remove the garlicky flesh and add it to the tomato mixture. Add lemon juice, fresh herbs, and salt. Mash it all together well with a fork or potato masher. Enjoy with warm bread!