Zaalouk (Eggplant Appetizer)
Zaalouk is a traditional Moroccan eggplant dip made with tender eggplant, stewed tomatoes, and an all-star cast of herbs and spices.
Servings: 4
Ingredients
- 2 lbs eggplant peeled and chopped into 1-inch cubes (See Note 1)
- 4 medium tomatoes peeled and chopped
- 1/4 cup olive oil
- 6 cloves garlic minced
- 2 tbsp parsley chopped
- 2 tbsp cilantro chopped
- 2 tsp smoked paprika
- 2 tsp cumin
- 1 tsp kosher salt
- 1/8 tsp cayenne powder
- 1 lemon (2-3 tbsp juice)
Instructions
- 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.
Notes
- 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.
Nutrition
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