Zaalouk
A fantastic smoky eggplant and tomato dip that's become my go-to for both casual gatherings and special occasions. This traditional Moroccan dish combines the richness of roasted eggplant with the sweetness of tomatoes and a perfect blend of aromatic spices.
Ingredients
- 2 large eggplants
- 4 ripe tomatoes chopped
- 4 cloves of garlic minced
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 2 tablespoons chopped fresh cilantro
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Crusty bread or pita for serving
Instructions
- Pierce your eggplants several times with a fork and place them directly on a gas stovetop flame or under the broiler. Rotate them occasionally until the skin is charred and the flesh is completely soft (about 15-20 minutes).
- Let the eggplants cool slightly, then peel off the charred skin. Don't worry if a few charred bits remain – they'll add to the smoky flavor.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
- Add chopped tomatoes, paprika, cumin, and smoked paprika. Cook until tomatoes break down and become sauce-like (about 10 minutes).
- Add the peeled eggplant to the skillet. Using a wooden spoon, mash the eggplant and mix it with the tomato mixture.
- Cook for another 10-15 minutes, stirring occasionally, until the mixture thickens and any excess liquid evaporates.
- Stir in lemon juice and cilantro. Season with salt and pepper to taste.
- Serve warm or at room temperature with crusty bread or pita.