This Moroccan Eggplant Dip has been the best thing I've made in awhile and I'm so excited for you guys to give it a try. The fact that all you need is one frying pan and a cutting board to make this meal makes this recipe so much better. My aunt Sanaa Abourezk, who is a vegetarian chef in South Dakota taught me this recipe and this is my take on the Moroccan dish. She charred the eggplant on the grill, but since I didn't have access to my grill today I chose to chop the eggplant up and cook it on the stove. It worked out completely fine, but if you have a grill I say try it out that way! If you like a smoky flavor - definitely grill them.
Don't forget to peel the eggplant as well, I forgot that step - however it did not ruin the dip, it actually made it a bit thicker.
Zaalouk is quite a spicy dip since there is paprika, cumin, and harissa in it and it also has a fresh taste from the tomato and cilantro. It's a delicious appetizer you can make if you're having people over and it can be served on sliced baguette or you can use pita bread to dip - it's up to you!
You can also choose to make this recipe and enjoy it throughout your week. Say you have some chicken and rice leftover from dinner one night, you can pair the chicken and rice with the Zaalouk for some extra flavor and fiber (eggplant/tomato).
No matter how you enjoy it, you're going to love it. Let's get to the recipe!
Prep time: 5 minutes
Total time: 30 minutes
This recipe is dairy free, gluten free, vegetarian, and vegan.
1.1 medium eggplant (not a large one - those tend to have lots of seeds)
2. 1 can of diced tomatoes
3. 4 TBSPs extra virgin olive oil
4. 3 cloves garlic, roughly chopped
5. ¼ bunch of fresh cilantro, chopped
6. 1 TBSP harissa (or more if you like it spicy)
7. 2 TSP paprika
8.1 TSP cumin
9. 1 TBSP white wine vinegar
10. Juice of ½ lemon
11. Salt to taste
1.First, wash and peel your eggplant. Chop into cubes.
2. Next, grab a large frying pan and add in the olive oil and garlic on medium-high heat. Stir until you can smell the garlic.
3. Add in the chopped eggplant and diced tomatoes. Stir.
4. Add in the harissa, paprika, cumin, and salt. Stir well. Allow the eggplant to cook.
5. Add in the white wine vinegar and lemon. Stir and allow the eggplant to continue cooking. You want the eggplant to soften completely.
6. If the eggplant and tomato mix becomes too thick, add boiling water to the mix. Taste for salt and other seasonings.
7. Add in the fresh cilantro and stir it in well. Continue to cook the eggplant mixture.
8. Once the eggplant mixture softens completely after 20-25 minutes, lower the heat and use a fork or a potato masher to create a consistent dip. Taste test for salt and other seasonings.
9. Serve in a bowl. Garnish with olive oil and fresh cilantro. Enjoy with bread of choice!