Zaalouk Dip with Toasted Baguette Slices

Ingredients

• 1 large Eggplant
• 2 medium Tomatoes
• 3 cloves Garlic
• 3 tablespoons Olive Oil
• 1 teaspoon Paprika
• 0.5 teaspoon Cumin
• 0.25 teaspoon Chili Flakes
• 1 tablespoon Lemon Juice
• 2 tablespoons Cilantro
• 1 small Baguette

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Prick the eggplant with a fork and roast in the oven for 30-40 minutes, or until soft and collapsed.
3. 3While the eggplant is roasting, roast the tomatoes and garlic cloves for 15 minutes.
4. 4Let the eggplant cool slightly, then peel and roughly chop it.
5. 5Peel the roasted tomatoes and garlic and chop them finely.
6. 6Heat olive oil in a skillet over medium heat.
7. 7Add the chopped tomatoes and garlic and cook for 5 minutes.
8. 8Add the chopped eggplant, paprika, cumin, and chili flakes.
9. 9Cook, stirring occasionally, for 15-20 minutes, or until the mixture has thickened and the flavors have melded.
10. 10Stir in lemon juice and chopped cilantro.
11. 11Slice the baguette and toast until golden brown.
12. 12Serve the zaalouk dip warm or at room temperature with toasted baguette slices.

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