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Zaalouk Dip: A Flavorful Moroccan Eggplant Delight You Must Try

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Zaalouk is a flavorful Moroccan dip made from roasted eggplant and tomatoes, infused with spices and fresh herbs. Ideal for dipping with bread or pita chips, this dish is a delightful addition to any meal or gathering.

Ingredients

Scale
  • 2 medium eggplants
  • 2 medium tomatoes, diced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1/4 cup olive oil
  • Salt, to taste
  • Fresh parsley or cilantro, for garnish
  • Juice of 1 lemon

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash the eggplants thoroughly and cut them in half lengthwise. Score the flesh in a crisscross pattern.
  3. Place the eggplant halves on a baking sheet lined with parchment paper, cut side up. Drizzle with olive oil and sprinkle with salt.
  4. Roast the eggplants for about 30-35 minutes, or until the flesh is soft and slightly caramelized.
  5. While the eggplants are roasting, heat the remaining olive oil in a large skillet over medium heat.
  6. Add the chopped onion and sauté for 5-7 minutes until translucent.
  7. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
  8. Stir in the diced tomatoes and cook for about 10 minutes until they break down into a sauce.
  9. Add the ground cumin, paprika, and cayenne pepper, stirring well. Cook for another 2-3 minutes.
  10. Scoop out the roasted eggplant flesh and add it to the skillet with the tomato mixture.
  11. Mix everything together, breaking up the eggplant to combine with the tomatoes and spices.
  12. Let the mixture cook for another 5-10 minutes on low heat, stirring occasionally.
  13. Stir in the lemon juice and adjust seasoning with salt to taste.
  14. Transfer the zaalouk dip to a serving bowl and garnish with freshly chopped parsley or cilantro.
  15. Serve warm or at room temperature with crusty bread, pita chips, or fresh vegetables.
  16. Let any leftovers cool completely before transferring to an airtight container. Store in the refrigerator for up to 3-4 days.
  17. Reheat in a skillet over low heat or enjoy cold.
  18. Customize your zaalouk dip by adding roasted red peppers or a splash of balsamic vinegar for a unique twist.

Notes

  • Der Teig darf während der Ruhezeit nicht bewegt werden.
  • Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.

Find it online: https://softtasty.com/zaalouk-dip/