Moroccan Zaalouk Recipe (Eggplant and Tomato Dip)
Servings: 4
Equipment
- Cutting Board
- Sharp knife
- Medium pot
- Large skillet or frying pan
- Wooden spoon or silicone spatula
- Strainer or colander
Ingredients
- 2 medium eggplants about 500 g, peeled and diced
- 3 ripe tomatoes grated or finely chopped
- 3 cloves garlic minced
- 3 tablespoons olive oil plus a drizzle for serving
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili powder optional, for a little heat
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
Instructions
- Bring a salted pot of water to a boil, and cook in it the diced eggplant for 10 minutes until it softens.
- Once th eggplant is done, drain it and put it aside.
- Heat the oil in a large skillet, then saute in it the garlic for 30 seconds.
- Stir in the grated tomatoes and spices, then cook for 6 minutes while stirring often until the tomatoes soften.
- Stir in th eggplant, and cook for 15 minutes over low heat until the mixture becomes soft, and well combined.
- Mash the mixture with a fork or an immersion blender until the dip becomes smooth then serve it and enjoy.