Zaalouk is the zestier sister to the more popular Baba Ghanoush. They both include eggplant, which in both dishes plays the star role, but Zaalouk also includes tomatoes as well as some Moroccan flavors, giving it a spicier notch above its more famous counterpart.
Unlike most dips made with eggplant where you need to roast or grill the eggplant first, this recipe is simplified by eliminating any roasting or grilling, saving both time and extra efforts. With this recipe the eggplant and tomatoes are steamed in a pan, for which you have a lid, and the herbs, spices and the rest of the ingredients are thrown into this same pan, keeping things simple and straightforward.
Serve with toast, crackers, pita chips, flatbread…just about anything really is a delicious vehicle for Zaalouk. One thing for sure though…double the recipe because you’ll always want more.
Zaalouk - Moroccan Eggplant-Tomato Dip
The zestier sister to Baba Ghanoush, Zaalouk, uses both eggplant and tomatoes to create a creamy and flavorful dip. Perfect with toast, crackers and pita chips.
Ingredients
- 1 eggplant, peeled and cubed
- 3 Roma tomatoes, peeled, deseeded and cored
- 4 garlic cloves, finely grated
- 1/4 cup olive oil
- 1/2 teaspoon salt (plus more to taste)
- 1/2 teaspoon ground paprika
- 1/4 teaspoon ground cumin
- 1/4 cup water
- 1 tablespoon tomato paste
- 1/2 lemon, juiced, about 1-2 tablespoons
- 1/4 cup (10g) fresh parsley, chopped
- few mint sprigs/leaves, chopped
- GARNISH: (optional)
- olive oil
- fresh parsley
- lemon slices
Directions
- Step 1 In a large pan (for which you have a lid) add the first 8 ingredients (from eggplant to the water). Cover with lid and cook over medium heat for about 15-20 minutes (smashing the vegetables 3-4 times with a wooden spoon as you cook) or until the eggplant and tomatoes are softened and creamy.
- Step 2 Once everything is mashed to a creamy texture turn heat to low and add the tomato paste. Stir until well combined.
- Step 3 Turn heat off. Add lemon juice, parsley and mint. Stir to combine.
- Step 4 Transfer to a serving bowl. Garnish with a drizzle of some olive oil, chopped parsley and lemon slices. Serve immediately or later at room temperature.