Zaalouk (Moroccan Eggplant Dip)

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

Instructions

1. 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.
2. 2Let the eggplant cool slightly, then peel the skin off and mash the flesh.
3. 3In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant.
4. 4Add diced tomatoes, mashed eggplant, cumin, paprika, cayenne pepper, and salt. Bring to a simmer and cook for 20 minutes, stirring occasionally.
5. 5Stir in lemon juice and cilantro.
6. 6Serve warm or cold with gluten-free bread.

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