Za'alouk Eggplant Dip
⏳ Time
40 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Za'alouk is a Moroccan salad made from eggplants, similar in concept to eggplant dip. It is also prepared in Arab countries. Unlike traditional eggplant dip, this version does not include onions or carrots—just eggplants and tomatoes, along with cilantro, cumin, and paprika. This way, the flavor of the eggplants shines through, while the tomatoes only enhance it.
Ingredients
- Eggplants - 2 pieces
- Tomatoes - 17.6 oz
- Garlic - 2 cloves
- Olive Oil - 1 fl oz
- Paprika - 1 tablespoon
- Ground Cumin - 1 tablespoon
- Salt - 1 tablespoon
- Cilantro - 0.4 oz
- Meyer Lemon Juice - to taste
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
Using a vegetable peeler or knife, peel vertical stripes off the eggplants. This will make them easier to mash, while the remaining skin will add the necessary flavor.
Step 3
Cut the eggplants into large cubes.
Step 4
Dice the tomatoes into the same size cubes.
Step 5
Mince the garlic.
Step 6
Pour olive oil into the preheated skillet.
Step 7
Add the vegetables, garlic, and spices, cover with a lid, and cook over low heat for 25 minutes.
Step 8
Remove the lid, mash the vegetables with a spatula until smooth, evaporate any excess liquid, and remove from heat.
Step 9
Add lemon juice to taste and chopped cilantro, then stir.
Step 10
It can be served hot or cold.
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