In a large pot or deep pan, heat the olive oil over medium heat. Add the cubed eggplant and chopped tomatoes. Cover and cook until the eggplant is tender, about 15 minutes. Add the garlic and all the spices (cumin, paprika, salt, pepper) and mix well.
Moroccan Zaalouk (Eggplant Salad Dip)
- Total time - 45 minutes
- Preparation - 15 minutes
- Cooking time - 30 minutes
- Servings: 4
- Country: Morocco
Zaalouk is the essence of Moroccan cuisine. Although it looks humble, its flavor is surprisingly complex and deep. The secret lies in the long, slow cooking of the eggplant and tomatoes, which break down into a paste and absorb all the flavors of the spices. Zaalouk is a perfect accompaniment to almost any meal, but it tastes best with fresh Moroccan bread for dipping.
Ingredients
Main ingredients
- 2 eggplants, peeled and cubed
- 3 tomatoes, peeled and chopped
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground sweet paprika
- 0.5 cup fresh cilantro and parsley, chopped
- juice of 1/2 a lemon
- salt and black pepper
Instructions
Step 1: Cook the base mixture
Step 2: Simmer and mash
Return the pan to the heat and add half of the chopped cilantro and parsley. Simmer uncovered for another 15 minutes to allow the liquid to evaporate. Use a fork or a potato masher to mash the eggplant and tomatoes into a paste. It doesn't have to be completely smooth; smaller chunks can remain.
Step 3: Finish and serve
Taste and add more salt if needed. Stir in the lemon juice and the rest of the fresh herbs. Mix well and let it cool to room temperature. Serve drizzled with a little olive oil and with fresh bread.