Moroccan Zaalouk

This eggplant dip is spicy, tangy, full of flavor and really easy to make! You'll love the exotic flavors of this healthy Middle Eastern dip

Course Main Course

Cuisine Middle Eastern

Prep Time 10

Cook Time 30

Servings people

Calories 152kcal

Author Farah Abumaizar

Ingredients

1/4 cup olive oil
1 large eggplant, peeled and diced into cubes 1 lb, 550 g
2 tomatoes, diced
4 garlic cloves, minced
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon turmeric powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped cilantro (coriander)
2 tablespoon water
1-2 tablespoon lemon juice

Instructions

In a medium pot on medium heat, add the olive oil. Add the eggplant cubes, the tomatoes, garlic, paprika, cumin, turmeric, salt, pepper, cilantro, and water. Stir to combine.
Bring to a boil, then reduce heat to low/medium low and simmer, covered for 30 minutes or until eggplant is cooked through.
Remove the cover from the pot and simmer on low for another 5-10 minutes until liquid is reduced and mixture has thickened. Stir in the lemon juice.
Using a potato masher or a wooden spoon, mash the eggplant tomato mixture until a thick puree forms.
Place in a serving dish, top with extra chopped cilantro and extra olive oil. Enjoy with pita bread or crusty bread.

Notes

If you want more of a charred flavor, you can grill the eggplant or roast under the boiler. Place the roasted or grilled cubes in the saucepan and proceed with the recipe as directed, but cut the initial cooking time when the pot is covered down to 12-15 minutes.

If you want to make this spicier, add a pinch of red chili flakes, or a chopped green chili pepper to the mixture before cooking.

Storing Leftovers: Leftovers can e stored in the fridge tightly covered for up to 4 days.

You can also freeze zaalouk, although the texture might change. It may separate a little but the flavor will remain the same. Freeze tightly covered for up to 3 months.

Nutrition