Zaalouk – Smoky Eggplant and Tomato Dip

Zaalouk is a traditional Moroccan dip made from smoky roasted eggplants and fresh tomatoes. It’s a healthy appetizer, rich in antioxidants, and delicious with warm pita or whole-grain bread.

Ingredients:

• 2 medium eggplants
• 3 medium ripe tomatoes, chopped
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp smoked paprika (optional)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 200°C (400°F). Prick the eggplants with a fork and roast them for 30-40 minutes until tender and charred. Let them cool, then peel and chop finely.
2. In a large pan, heat olive oil over medium heat. Add garlic and sauté until fragrant.
3. Add chopped tomatoes, cumin, paprika, and salt. Cook until the tomatoes soften and the mixture thickens (about 10 minutes).
4. Stir in the roasted eggplants and cook for another 5-10 minutes.
5. Add lemon juice, salt, and pepper to taste.
6. Garnish with fresh cilantro and serve with whole-grain bread or crackers.