Description
Zaalouk is a flavorful Moroccan dip made from smoky roasted eggplant and tomatoes, perfect for serving with pita bread or crackers.
Ingredients
Scale
- 2 medium eggplants (approximately 1 pound total)
- 2 medium tomatoes, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (to taste)
- 1/4 cup olive oil
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Juice of 1 lemon
Instructions
- Preheat your oven to 400°F.
- Poke holes in the eggplants with a fork and arrange them on a baking sheet.
- Roast the eggplants for 30-40 minutes, turning halfway through, until the skin is charred and the insides are tender.
- Let the eggplants cool slightly, then remove the skin and chop the flesh into small pieces.
- In a large frying pan, warm the olive oil over medium heat.
- Add the diced onion and sauté until soft and translucent, about 5 minutes.
- Incorporate the minced garlic and cook for an additional minute.
- Add the chopped tomatoes, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir and let simmer for about 10 minutes.
- Introduce the chopped eggplant to the pan and stir everything together.
- Cook for another 5-10 minutes, allowing the flavors to blend.
- Remove from heat and mix in the lemon juice.
- Spoon the mixture into a serving bowl and sprinkle with fresh parsley.
Notes
- This dish can be enjoyed warm or at room temperature.
- Perfect for dipping with pita bread or crackers.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Roasting and sautéing
- Cuisine: Moroccan
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg