Zaalouk
Zaalouk is a popular Moroccan side dish made with eggplant (aubergine) and tomatoes. It’s a flavorful and delicious dip that is often served with bread or pita chips.
- Total Time: 1 hour 15 minutes
Ingredients
Units
Scale
- 2 eggplant (aubergine), medium sized
- 4 tomato(s), ripe, finely chopped
- 4 cloves of garlic, minced
- 1/4 cup of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon of ground coriander
- 1/2 teaspoon of cayenne pepper
- pinch of salt, to taste
- pinch of pepper, to taste
- 1 lemon, juiced
- parsley, or coriander (cilantro) chopped for garnish
Instructions
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Prepare the eggplantPreheat your oven to 400°F (200°C). Prick the eggplants with a fork in a few places and place them on a baking sheet. Roast them in the oven until the skin is charred and the flesh is soft, about 30-40 minutes. Remove the eggplants from the oven and let them cool for a few minutes. Once they are cool enough to handle, peel off the skin and chop the flesh finely.
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Sauté aromaticsIn a large skillet or pan, heat the olive oil over medium heat. Add the minced garlic and sauté until it becomes fragrant.
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Add tomatoesAdd the chopped tomatoes to the pan and cook until they release their juices and become soft, about 10 minutes.
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CombineStir in the chopped eggplant and cook for an additional 10-15 minutes, mashing the eggplant with a spoon as it cooks.
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Season and simmerAdd the ground cumin, paprika, ground coriander, cayenne pepper, salt, and black pepper. Mix well and continue to cook for another 10-15 minutes, allowing the flavors to meld.
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Add lemon juiceRemove the pan from heat and stir in the lemon juice. Adjust the seasoning if necessary.
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GarnishLet the Zaalouk cool to room temperature. Garnish with chopped fresh parsley or cilantro before serving.
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ServeServe the Zaalouk as a dip with crusty bread or pita. It can also be served as a side dish or accompaniment to grilled meats.
- Prep Time: 15
- Cook Time: 1 hour
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