Zaalouk (Moroccan Tomato & Eggplant Dip)

Directions

1. 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.

2. While the tomato is in the pot, prepare an ice bath.
3. Remove the tomato from the boiling water and transfer to the ice bath.
4. 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.
5. Remove the tomato from the ice bath and remove the skin. Cut into ½” cubes.
6. Trim the ends off the eggplant and peel the skin off. Cut it into ½” cubes.
7. Finely chop the garlic and add the eggplant and garlic to the pan.
8. 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.
9. Stir in the broth and cover the pan. Lower the heat and cook, covered, for 40 minutes. Stir occasionally.
10. Remove the lid and cook for 10 more minutes to reduce the liquid.
11. Chop the cilantro and stir it into the pan.
12. Let cool and serve with pita or chips (can be eaten either warm or cooled).