Zaalouk (v) Recipe
Eggplant dip infused with garlic tomato sauce. Served with pita.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Eggplant
Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern. Brush with 2 tablespoons of olive oil, sprinkle with salt, and place cut-side down on a baking sheet. Roast for 30-35 minutes until tender.
- 2
Cook the Tomato Sauce
While the eggplant is roasting, heat the remaining olive oil in a pan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Chop the tomatoes and add them to the pan along with cumin, paprika, salt, and black pepper. Cook for about 10-15 minutes until the tomatoes break down and the sauce thickens.
- 3
Combine and Mash
Once the eggplant is done roasting, scoop the flesh out and add it to the tomato sauce. Mix well and mash with a fork or potato masher until desired consistency is reached. Adjust seasoning if necessary.
- 4
Serve
Transfer the zaalouk to a serving bowl, drizzle with extra olive oil, and garnish with chopped cilantro or parsley. Serve warm or at room temperature with pita bread.
