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Zaalouk (Moroccan Eggplant Dip)
Alyssa

Zaalouk (Moroccan Eggplant Dip)

Savor Zaalouk, a Moroccan eggplant dip! This flavorful blend of eggplant, tomatoes, and spices is perfect as a spread or dip for snacks.
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Ingredients Method

Ingredients
  

  • 1½ lbs eggplants: The star of the dish eggplants bring a creamy texture and a subtly smoky flavor when roasted.
  • ¼ cup extra virgin olive oil: This adds richness and helps sauté the vegetables while enhancing the overall flavor.
  • 1 lb vine-ripe tomatoes: Fresh tomatoes provide acidity and sweetness balancing the earthiness of the eggplants.
  • 4 cloves garlic minced: Garlic infuses the dip with a fragrant aroma that complements the other ingredients.
  • Spices: You'll need paprika cumin, cayenne pepper (or chili powder), and salt. These spices elevate the flavor profile and give Zaalouk its distinctive Moroccan flair.
  • 4 tbsp chopped cilantro: Fresh cilantro introduces brightness and a fresh herbaceous note crucial for the dish.
  • 1 tbsp lemon juice: The lemon juice adds a zesty kick and enhances the overall taste making it refreshing.

Method
 

  1. Preheat the oven: Begin by preheating your oven to 400°F (200°C).
  2. Prepare the eggplants: Prick the eggplants all over with a fork to prevent them from bursting. Place them on a parchment-lined baking sheet and roast in the oven for about 35-45 minutes, until they are soft and the skin is wrinkled.
  3. Scoop and mash: Once roasted, remove the eggplants from the oven. Allow them to cool slightly, then scoop out the flesh and discard the skin. Mash the eggplant flesh using a fork or potato masher until it's relatively smooth with a few chunks left for texture.
  4. Sauté the base: In a large pan, heat ¼ cup of extra virgin olive oil over medium heat. Add the minced garlic, and sauté for about 1 minute until fragrant. Then, add the chopped vine-ripe tomatoes, 1 teaspoon paprika, 1 teaspoon cumin, ½ teaspoon cayenne pepper, and salt to taste. Cook for 15-20 minutes, stirring occasionally until the tomatoes break down and the mixture thickens.
  5. Combine and simmer: Add the mashed eggplant to the tomato mixture, along with 4 tbsp of chopped cilantro. Stir well to combine everything thoroughly. Continue to cook for another 10-15 minutes, allowing the flavors to meld.
  6. Finish with lemon: Mix in 1 tablespoon of lemon juice. Taste and adjust seasoning if necessary. Once done, remove from heat and let it cool completely.
  7. Refrigerate: For the best flavor, refrigerate the Zaalouk overnight. This allows the flavors to develop even further.