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.
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs eggplant (peeled and chopped into 1-inch cubes (See Note 1))
- 4 medium tomatoes (peeled and chopped (See Note 2))
- 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
- 1
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.
- 2
Cover and cook over medium heat for 20-25 minutes, or until the eggplant and tomatoes are soft enough to mash.
- 3
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.
- 4
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.