Eggplant Zaalouk (Moroccan Spiced Dip)
Zaalouk is that creamy, spiced dip that lights up Moroccan evenings. Picture a smoky eggplant puree with tomatoes and cumin—a flavor journey. If you're after the best Moroccan couscous recipe, spices like cumin and paprika are key here too. You can whip it up in 35 minutes, perfect for dipping bread!
Ingredients
- eggplants3 medium
- ripe tomatoes4
- garlic3 cloves
- olive oil4 tablespoons
- paprika1 teaspoon
- ground cumin1 teaspoon
- saltto taste
- fresh cilantro1 bunch
Instructions
- 1
Wash the eggplants, dice them, and steam for 10 minutes until tender.
- 2
Peel the tomatoes, remove seeds, and dice finely. Crush the garlic.
- 3
In a pan, heat olive oil, add garlic then tomatoes. Let reduce for 5 minutes.
- 4
Add cooked eggplants, paprika, cumin, and salt. Mix and simmer 15 minutes, mashing roughly with a fork.
- 5
Chop fresh cilantro, stir in, and remove from heat.
- 6
Serve warm or cold, with Moroccan bread or veggies.
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