If you’re looking for a dip that packs a punch with bold flavors, this Zaalouk: Smoky Moroccan Eggplant is a must-try. Originating from Morocco, this dish brings together the earthiness of eggplant and the freshness of tomatoes, all infused with aromatic spices. Perfect for gatherings or a quiet night in, it’s a versatile spread that can be served with bread, crackers, or fresh vegetables.
Imagine a smoky, savory dip that lingers on your palate long after the last bite. The combination of roasted eggplant and tomatoes creates a rich, deep flavor profile, while spices like cumin and paprika elevate the dish to new heights. Whether you’re entertaining guests or simply indulging in a personal snack, this Zaalouk will not disappoint.
Zaalouk is more than just a dip; it’s a cultural experience that transports you to the bustling markets of Morocco. With its vibrant colors and satisfying texture, this dish is as pleasing to the eye as it is to the taste buds.
Zaalouk: Smoky Moroccan Eggplant
Recipe
This Zaalouk is a smoky and savory eggplant and tomato dip that is seasoned to perfection. It’s slightly tangy from the tomatoes and has a rich, velvety texture, making it a delightful accompaniment to any meal.
Ingredients
- 2 medium eggplants
- 3 ripe tomatoes, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions
- Prepare the Eggplants: Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern. Brush with olive oil and roast for about 30-40 minutes until tender and slightly charred.
- Sauté Aromatics: In a skillet, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant, about 5 minutes.
- Combine Ingredients: Once the eggplants are roasted, scoop out the flesh and add it to the skillet along with the chopped tomatoes, cumin, smoked paprika, salt, and pepper. Cook for an additional 10-15 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens.
- Blend the Dip: For a smoother consistency, you can use a fork or potato masher to mash the mixture. Adjust seasoning to taste.
- Serve: Transfer the Zaalouk to a serving bowl, drizzle with olive oil, and garnish with fresh parsley. Serve warm or at room temperature with bread or vegetables.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 4-6
- Calories: 120kcal
- Fat: 8g
- Protein: 2g
- Carbohydrates: 10g
