Zaalouk (Moroccan Tomato & Eggplant Dip)
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Zaalouk (Moroccan Tomato & Eggplant Dip)
Melissa Ben-Ishay
Savory Recipes
Whenever I go out to dinner at a Mediterranean or Moroccan restaurant with Adi, we look for zaalouk on the menu—and get it as often as we can. The creamy, flavor-packed dip is one of my absolute favorites, and here’s my version
If you love this combo as much as I do, try this easy weeknight Eggplant & Tomato Stew.
Ingredients
- 1 large tomato
- 3 tablespoons avocado oil, divided
- 1 large yellow onion
- 1 large eggplant
- 7 garlic cloves
- 1 teaspoon salt
- 1 1/2 teaspoon sweet paprika
- ½ teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon ground turmeric
- ¼ teaspoon fresh black pepper
- 1/2 cup vegetable broth
- ¼ cup fresh cilantro
Directions
Boil a small pot of water. Score an X on the base of the tomato and add to the pot for one minute, until the skin starts to peel off.
- While the tomato is in the pot, prepare an ice bath.
- Remove the tomato from the boiling water and transfer to the ice bath.
- Dice the onion and heat 1 tablespoon avocado oil in a large frying pan over medium heat. Add the onion and cook for about 8 minutes, until translucent.
- Remove the tomato from the ice bath and remove the skin. Cut into ½” cubes.
- Trim the ends off the eggplant and peel the skin off. Cut it into ½” cubes.
Finely chop the garlic and add the eggplant, garlic, and tomato to the pan. Stir to combine.
- Add the remaining avocado oil to the pan and season with salt, sweet paprika, cumin, garlic powder, turmeric, and a few turns of black pepper.
- Stir in the broth and cover the pan. Lower the heat and cook, covered, for 40 minutes. Stir occasionally.
- Remove the lid and cook for 10 more minutes to reduce the liquid.
- Chop the cilantro and stir it into the pan.
- Let cool and serve with pita or chips (can be eaten either warm or cooled).
