Zaalouk Recipe
Moroccan Zaalouk is a savory eggplant and tomato dip with warm spices. Easy, flavorful, and perfect for dipping.
Ingredients
- 1 Medium eggplant peeled and chopped
- 3 Medium tomatoes peeled and chopped
- 2 Garlic cloves minced
- 3 tbsp Olive oil
- 2 tsp Paprika
- 1 tsp Ground cumin
- 1/2 cup Fresh parsley chopped
- 1/2 Fresh lemon juiced
- Salt and peper to taste
- 1/4 cup Water if needed
Instructions
- Heat a medium-sized covered pot or Dutch oven over medium heat. Add olive oil, eggplant, tomatoes, garlic, paprika, and cumin. Bring to a gentle simmer.
- Season liberally with salt and pepper, to taste.
- Cover with a lid and cook, stirring occasionally, until the eggplant and tomatoes become very soft, 25-30 minutes.
- If the tomatoes don’t release a lot of juice and the mixture seems too dry during cooking, add two tablespoons of water at a time up to 1/4 cup.
- Coarsely mash the eggplant and tomatoes with a potato masher and stir in the fresh parsley.
- Continue cooking for an additional 5-10 minutes or until the dip has thickened to desired consistency.
- Stir in the lemon juice and serve warm with your favorite dippers – or let it cool and enjoy it chilled.
Nutrition
Calories: 67kcalCarbohydrates: 14gProtein: 3gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 107mgPotassium: 581mgFiber: 6gSugar: 7gVitamin A: 1952IUVitamin C: 33mgCalcium: 47mgIron: 2mg
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