Description
Zaalouk is a classic Moroccan dip featuring eggplant and tomatoes cooked to a rich, jammy consistency with a blend of aromatic spices. This vegan and gluten-free appetizer is bursting with Mediterranean flavors and is perfect for dipping crusty bread or pita.
Ingredients
Scale
Eggplant:
- 1 large eggplant (about 1 pound), peeled and cubed
Tomato Mixture:
- 2 large ripe tomatoes, peeled and chopped
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Herbs and Seasonings:
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- Juice of half a lemon
Instructions
- Prepare Eggplant: Cube the eggplant, sprinkle with salt, let sit, rinse, and pat dry.
- Cook Eggplant: Cook eggplant in olive oil until softened and starting to brown.
- Add Ingredients: Add tomatoes, garlic, spices, and cook until thickened.
- Mash and Flavor: Mash the mixture, stir in herbs, and lemon juice.
- Finish and Serve: Cook briefly, then serve warm or chilled with bread.
Notes
- Zaalouk can be stored in the fridge for up to 4 days.
- For a smoky flavor, roast the eggplant before cooking.
- Pair with grilled meats for a delicious combination.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1/4 cup
- Calories: 100
- Sugar: 4g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
