ZAALOUK (MOROCCAN EGGPLANT SALAD)

Enjoy a delicious meal, Moroccan Zaalouk, commonly known as eggplant dip.

It’s full of flavor and consists of several fresh ingredients that will keep you coming back for more.

eggplants olive oil fresh tomatoes tomato paste garlic fresh coriander salt cumin powder paprika powder

Ingredients

Moroccan Zaalouk Recipe

Time

50 Minutes

Yield

4 Servings

COURSE

Appetizer, Side Dish, Snacks

Cuisine:

Middle Eastern

1

Roast the Eggplants:

Instructions

Line a baking sheet with foil, and grease it with a little bit of oil. Preheat the oven to 200 c.

2

Trim the eggplants and slice into half lengthwise. Place skin side up on to the baking tray, and roast for about 30 minutes.

3

Remove from oven, and let the eggplants come to room temperature. Scoop out the flesh with a spoon and place on the side. Discard the skin.

4

Prepare the Tomato Base:

Heat the olive oil in a skillet. Add the tomatoes, tomato paste, garlic, coriander, and spices and cook for 10 minutes or until the tomatoes have achieved a jammy consistency.

Now add the roasted eggplant flesh, and cook for about 10 minutes until all of the ingredients have combined well.

5

Transfer to a bowl and serve with bread or pita.

6

Swipe Up  for the entire recipe and all my tips and tricks!

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