Moroccan Zaalouk: A Spiced Eggplant Dip with a Kick

Moroccan Zaalouk is a spiced eggplant dip with a kick. It's made with roasted eggplants, tomatoes, onions, garlic, and a blend of spices. Zaalouk is a versatile dish that can be served as an appetizer, a condiment, or a main course. It's also a great way to use up leftover roasted eggplants.

Zaalouk is a traditional Moroccan dish that has been enjoyed for centuries. It is believed to have originated in the city of Fez, where it was originally made with lamb or beef. Over time, the recipe evolved to include eggplant as the main ingredient. Zaalouk is typically served as an appetizer or a condiment, but it can also be used as a main course. It is often paired with grilled meats, fish, or vegetables.

Prep time: 20 | Cook time: 45 | Serves: 4

Ingredients

• 2 eggplants
• 2 tomatoes
• 1 onion
• 2 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Pierce the eggplants with a fork and roast in the oven for 45 minutes, or until the skin is charred and the flesh is soft.
3. Remove the eggplants from the oven and let cool slightly.
4. Peel the eggplants and mash the flesh in a large bowl.
5. Add the tomatoes, onion, garlic, cumin, coriander, paprika, cayenne pepper, and olive oil to the bowl and mix well.
6. Season with salt and pepper to taste.
7. Serve immediately or refrigerate for later.

Why It Works

• Roasting the eggplants intensifies their flavor and makes them easier to peel.
• The combination of spices gives zaalouk a complex and flavorful taste.
• The addition of tomatoes and onions adds sweetness and acidity to the dip.
• Zaalouk can be made ahead of time and refrigerated for later, making it a convenient dish for busy weeknights.