Zaalouk (Eggplant Appetizer)
Zaalouk is an eggplant appetizer of aubergine, tomatoes and Moroccan spices. Make this recipe to serve as a tasty eggplant dip or side dish.
In a Dutch oven or deep skillet, heat olive oil over medium heat. Add the eggplant, tomatoes, garlic, parsley, cilantro, paprika, cumin, salt, cayenne, and 1/3 cup of water. Stir to combine.
Cover and cook over medium heat for 20-25 minutes, or until the eggplant and tomatoes are soft enough to mash.
Stir in lemon juice and continue cooking uncovered over low heat to reduce liquid, stirring frequently; occasionally scraping the bottom of the pan. Adjust the heat if necessary to avoid contents from scorching.
When the zaalouk is reduced to desired consistency, taste, then adjust seasoning with salt if needed. Serve warm or cold with pita or other bread of choice.
- If desired, boil, grill or roast eggplant first, then drain water and strain out as many seeds as possible. Add cooked eggplant pulp in step 2, after tomatoes have cooked.
Calories: 220kcal | Carbohydrates: 23g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Sodium: 597mg | Potassium: 920mg | Fiber: 10g | Sugar: 12g | Vitamin A: 1796IU | Vitamin C: 40mg | Calcium: 63mg | Iron: 2mg