Description
Savor Zaalouk, a Moroccan eggplant dip! This flavorful blend of eggplant, tomatoes, and spices is perfect as a spread or dip for snacks.
Ingredients
Scale
- 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.
Instructions
- Preheat the oven: Begin by preheating your oven to 400°F (200°C).
- 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.
- 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.
- 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.
- 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.
- 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.
- Refrigerate: For the best flavor, refrigerate the Zaalouk overnight. This allows the flavors to develop even further.