Zaalouk (Moroccan Eggplant Dip)
A smoky and flavorful Moroccan eggplant dip with tomatoes, garlic, and spices, perfect for dipping or spreading.
Ingredients
- 1 large Eggplant
- 1 14.5 oz can Canned Diced Tomatoes
- 3 cloves Garlic
- 3 tbsp Olive Oil
- 1 tsp Cumin
- 1/2 tsp Paprika
- 1/4 tsp Cayenne Pepper
- 1 tbsp Lemon Juice
- 1/4 cup Fresh Cilantro
- 1/2 tsp Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Grill or broil the eggplant until the skin is blackened and the flesh is soft. Alternatively, you can roast the eggplant at 400F for 45 mins.
- 2Let the eggplant cool slightly, then peel the skin off and mash the flesh.
- 3In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant.
- 4Add diced tomatoes, mashed eggplant, cumin, paprika, cayenne pepper, and salt. Bring to a simmer and cook for 20 minutes, stirring occasionally.
- 5Stir in lemon juice and cilantro.
- 6Serve warm or cold with gluten-free bread.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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