Zaalouk (Eggplant and Tomato Dip)
Prep time: 10 minutes
Cook time: 25-35 minutes
Recipe courtesy of the Country Kitchens 2024 Country of Study Recipe Collection – Morocco
Ingredients:
- 2 large eggplants, halved lengthways
- ¼ cup olive oil
- 6 garlic cloves, finely chopped or crushed
- 2 large tomatoes, roughly chopped
- 2 tablespoons parsley, finely chopped
- 2 tablespoons coriander, finely chopped
- 2 teaspoons paprika
- 2 teaspoons cumin
- Salt, to taste
- Whole chilli peppers (optional)
Method:
- LINE a baking tray with tin foil and arrange the eggplant halves skin-side up on the tray.
- GRILL the eggplants in the oven for 20-25 minutes, or until skin is charred with sections that are crumbling or cracking like paper when pressed.
- HEAT oil in a skillet over medium heat and add garlic. Cook until fragrant (about 1 minute).
- ADD the tomatoes, parsley, coriander, spices and chilli (optional) and cook, stirring frequently, until tomatoes have broken down into a thick sauce (between 10 to 20 minutes depending on the ripeness of the tomatoes).
- SCOOP eggplant flesh out of roasted eggplants (once cool enough to handle) and add to the tomato mixture. Combine well and mash any remaining chunks of eggplant with a fork.
- COOK for a further 5 to 10 minutes until desired consistency has been reached. Allow to cool.
- GARNISH with a drizzle of olive oil and a sprinkle of chopped herbs.
