Zaalouk Dip with Dairy-Free Flatbread

Ingredients

• 1 large Eggplant
• 2 medium Tomatoes, chopped
• 3 cloves Garlic, minced
• 1 teaspoon Sweet paprika
• 1/2 teaspoon Cumin
• 3 tablespoons Olive oil
• 2 tablespoons Cilantro, chopped
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1.5 cups All-purpose flour
• 3/4 cup Water
• 1/4 teaspoon Salt
• 2 tablespoons Olive Oil

Instructions

1. 1Preheat your oven to 400°F (200°C). Prick the skin of the 1 large eggplant all over with a fork, then place it directly on a baking sheet and roast for 30 to 40 minutes, until it feels very soft when squeezed gently.
2. 2Carefully remove the roasted eggplant from the oven and let it cool on the baking sheet for at least 10 minutes, so it is easier to handle. Once cooled, peel off the skin and roughly chop the eggplant flesh into 1/2-inch (1.25 cm) pieces.
3. 3In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the 3 cloves of minced garlic and cook for 1 minute, stirring constantly, until it becomes fragrant but not browned.
4. 4Add the 2 medium chopped tomatoes, 1 teaspoon of sweet paprika, 1/2 teaspoon of cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the skillet. Cook for 15 to 20 minutes over medium heat, stirring occasionally, until the tomatoes have completely broken down and the mixture has thickened.
5. 5Stir in the chopped eggplant and 2 tablespoons of chopped cilantro. Continue to simmer the mixture for another 10 minutes, stirring occasionally, until the Zaalouk is well combined and slightly reduced. Remove the skillet from the heat.
6. 6In a large mixing bowl, combine 1.5 cups of all-purpose flour and 1/4 teaspoon of salt. Add 3/4 cup of water and 2 tablespoons of olive oil, then mix with a spoon or your hands until a shaggy dough forms. Turn the dough out onto a clean, un-floured surface and knead it for 5 to 7 minutes, until it becomes smooth and elastic.
7. 7Divide the dough into 8 equal pieces. On a clean, un-floured surface, use a rolling pin to roll each piece into a thin circle, about 6-8 inches (15-20 cm) in diameter.
8. 8Heat a large, dry skillet (such as cast iron or non-stick) over medium-high heat until hot. Place one flatbread at a time into the hot skillet and cook for 1 to 2 minutes per side, until it puffs up and develops golden-brown spots. Repeat with the remaining flatbreads.
9. 9Serve the warm Zaalouk dip immediately with the freshly cooked dairy-free flatbread.

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