Zaalouk (Moroccan Eggplant Dip) with Pita Bread

Ingredients

• 2 medium Eggplant
• 4 medium Tomatoes
• 4 cloves Garlic
• 1 tsp Cumin
• 0.5 tsp Paprika
• 4 tbsp Olive oil
• 1 tbsp Lemon juice
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh cilantro
• 4 pieces Pita bread

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Prick the 2 medium eggplants all over with a fork. Place them directly on the oven rack and roast for 30-40 minutes, or until they are very soft and the skin is slightly charred. While the eggplants are roasting, place the 4 medium tomatoes and 4 cloves of garlic (still in their skins) on a small baking sheet lined with foil. Roast these for 20 minutes, until the tomatoes are softened and the garlic is fragrant.
3. 3Once the eggplant is cool enough to handle, carefully peel off the skin and discard it. Chop the roasted eggplant flesh into small pieces. Squeeze the roasted garlic cloves out of their skins and mash them with the back of a fork until smooth.
4. 4In a large skillet, heat the 4 tablespoons of olive oil over medium heat. Add the chopped eggplant, the 4 roasted tomatoes (you can roughly chop them first if you like), and the mashed roasted garlic. Cook for 10-15 minutes, stirring often, until the mixture has thickened and the flavors have melded. The mixture should be soft and spreadable.
5. 5Stir in the 1 teaspoon of cumin, 0.5 teaspoon of paprika, 1 tablespoon of lemon juice, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Continue to cook for 5 more minutes, stirring occasionally, allowing the spices to become fragrant.
6. 6Serve the zaalouk warm. Garnish with the 2 tablespoons of fresh cilantro. Serve with the 4 pieces of pita bread on the side.

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