Description
A delicious Moroccan dip made with roasted eggplants and tomatoes, perfect for serving with bread or as part of a mezze platter.
Ingredients
Scale
- 2 large eggplants
- 4 ripe tomatoes
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 3 tablespoons olive oil
- Salt and pepper to taste
- Chopped parsley or cilantro for garnish
Instructions
- Begin by roasting the eggplants on an open flame or in an oven until they are soft.
- Once they cool, peel off the skin and chop the flesh.
- In a pan, heat the olive oil and sauté the garlic until fragrant.
- Add the chopped tomatoes, cumin, and paprika. Cook until the mixture reduces to a thick consistency.
- Stir in the eggplant flesh, mixing well. Season with salt and pepper.
- Cook for an additional 10 minutes, stirring occasionally.
- Finally, garnish with chopped parsley or cilantro before serving.
Notes
Zaalouk is best enjoyed warm or at room temperature. Can be stored in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Sautéing
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg