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Zaalouk (Eggplant & Tomato Dip)

Name: Zaalouk (Eggplant & Tomato Dip)
Total time: 30 min
Yield: Serves 2
Cuisine: Morocco
Ingredients: 2 Eggplant; 2 Tomato; 2 cloves Garlic; 1 tsp Cumin powder; 1 tsp Paprika; 3 tbsp Olive oil; To taste Cilantro; 1 tsp Lemon juice

Side Dish

⏱ 30 min

👥 Serves 2

Difficulty ⭐

Mashed eggplant simmered with tomato and spice into a warm dip, essential for scooping up with bread.

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📖 The Story Behind This Dish

Eggplant and tomato are simmered down into a soft paste, an essential dish on Moroccan tables. Scented with cumin and paprika and finished with a good amount of olive oil, it's delicious warm or cold, eaten by tearing off pieces of bread (khobz) to scoop it up.

🌆 Where it's eaten: A Marrakech morning: zaalouk appears alongside freshly baked khobz, shared by the family at breakfast.

🥕 Ingredients (serves 2)

Eggplant 2
Tomato 2
Garlic 2 cloves
Cumin powder 1 tsp
Paprika 1 tsp
Olive oil 3 tbsp
Cilantro To taste
Lemon juice 1 tsp

👩‍🍳 Instructions

Steam or roast the eggplant whole until soft, then peel and mash.
Blanch and chop the tomatoes.
Heat olive oil in a pot and sauté the garlic until fragrant.
Add the tomato and eggplant, along with cumin and paprika; cook down for 15 minutes.
Once the liquid has reduced into a paste, remove from heat.
Stir in lemon juice and cilantro to finish.

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