Description
A smoky and flavorful Moroccan-style roasted eggplant and tomato dip known as Zaalouk, perfect for serving warm or chilled alongside warm bread or fresh vegetables.
Ingredients
Vegetables
- 2 medium eggplants, cubed
- 2 tomatoes, diced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp paprika
- ½ tsp cumin
- Salt & pepper to taste
Seasonings & Oil
Instructions
- Roast Vegetables: Preheat the oven to 400°F (200°C). Toss the cubed eggplants and diced tomatoes with the olive oil, garlic, paprika, cumin, salt, and pepper. Spread them evenly on a baking sheet and roast for 25 minutes until the vegetables are tender and slightly caramelized.
- Simmer and Mash: Transfer the roasted eggplant and tomatoes to a skillet over medium heat. Simmer for 5 to 7 minutes, mashing the mixture with a fork or potato masher until you reach your desired texture.
- Serve: Serve the dip warm or chilled, paired with warm bread or fresh vegetables for dipping.
Notes
- Add fresh parsley or cilantro for a bright, fresh flavor.
- Adjust the spice level by increasing or decreasing the amount of paprika and cumin according to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dip / Appetizer
- Method: Roasting
- Cuisine: Moroccan
