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Zaalouk (Moroccan Eggplant Dip) Recipe

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★★★★★

4.6 from 78 reviews

Zaalouk is a traditional Moroccan eggplant dip made by roasting eggplants and cooking them with tomatoes, garlic, and aromatic spices like cumin and paprika. This smoky, flavorful dip is typically served as a mezze or appetizer with bread, and it boasts a creamy yet slightly textured consistency with a perfect balance of tangy and spicy notes.

Ingredients

Scale

Main Ingredients

  • 1½ lbs eggplants (globe variety, medium size)
  • ¼ cup extra virgin olive oil
  • 1 lb tomatoes (vine ripe)
  • 4 cloves garlic (minced)
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper (or ⅛ tsp chili powder)
  • Salt (to taste)
  • 4 tablespoons chopped cilantro
  • 1 tablespoon lemon juice (adjust per taste)

Garnish

  • Cilantro (as needed)
  • Red Pepper Flakes (optional)

Instructions

  1. Roast Eggplants: Preheat your oven to 400°F (200°C). Prick the eggplants several times with a fork and place them on a parchment paper-lined baking sheet. Roast in the oven for 35 to 45 minutes until the skin darkens and shrinks.
  2. Check Doneness: To ensure the eggplants are fully cooked, press the back of a fork gently into the eggplant flesh; it should yield easily without resistance.
  3. Mash Eggplants: Once cool enough to handle, cut through the skin and scoop out the soft flesh. Mash the flesh with a fork and set aside.
  4. Prepare Tomatoes: Chop the tomatoes into small pieces, removing some seeds if desired for less moisture and bitterness.
  5. Cook Tomato Mixture: Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the chopped tomatoes, minced garlic, paprika, cumin, cayenne or chili powder, and about ⅓ teaspoon salt. Cook, stirring occasionally, until the tomatoes soften and break down, about 15 to 20 minutes.
  6. Simmer with Eggplants: Add the mashed eggplant and chopped cilantro to the tomato mixture. Reduce the heat to low and cook for an additional 10 to 15 minutes, stirring occasionally, mashing further if desired. The mixture should thicken to a slightly textured dip consistency.
  7. Season: Stir in the lemon juice and adjust salt to taste. Let the zaalouk cool slightly, then transfer it to a bowl, cover, and refrigerate overnight to let the flavors meld.
  8. Serve: Remove the zaalouk from the refrigerator about 30 minutes before serving to allow it to come to room temperature. Drizzle with the remaining olive oil and garnish with fresh cilantro and red pepper flakes if you like.
  9. Variation – Chunky Zaalouk: For a chunkier version, insert garlic cloves into the eggplants and roast along with tomatoes. Chop roasted eggplants and tomatoes, toss with spices, herbs, half of the olive oil, and salt, then mash to your preferred consistency. Drizzle with olive oil before serving.

Notes

  • For a smoother texture, peel and deseed the tomatoes before cooking.
  • If you prefer, eggplants can be grilled, broiled, or cooked on the stovetop as an alternative roasting method.
  • Zaalouk tastes best after resting overnight, allowing all flavors to develop fully.
  • This dish is naturally vegan, gluten-free, and low in fat when using moderate olive oil.

Keywords: Zaalouk, Moroccan eggplant dip, roasted eggplant recipe, vegan dip, Moroccan appetizers, healthy dips

Find it online: https://yumwithmia.com/zaalouk-moroccan-eggplant-dip-recipe/