Moroccan cuisine · Vegetable Dishes

Zaalouk

Warm eggplant and tomato dip with cumin and garlic – Morocco's favorite mezze.

Ingredients · for 4 servings

• 2 large eggplants
• 4 tomatoes
• 4 garlic cloves
• 2 tsp cumin
• 1 tsp paprika
• 1/2 bunch cilantro
• 1 lemon
• 6 tbsp olive oil
• Salt
• 1 pinch chili powder

Instructions

1. Peel and dice the eggplants and simmer in salted water for 15 min until soft; drain well.
2. Grate or finely dice the tomatoes.
3. Sauté the garlic in the olive oil, add the tomatoes, cumin and paprika and cook down for 10 min.
4. Add the eggplant and roughly mash with a fork.
5. Simmer uncovered for 10 min, stirring, until the zaalouk is thick and spreadable.
6. Season with lemon juice, salt and chili.
7. Serve lukewarm with chopped cilantro and a drizzle of olive oil – for dipping with flatbread.