Zaalouk is Morocco’s go-to eggplant dip, eaten with bread or as part of a mezze spread. It’s smoky, garlicky, and utterly moreish.
Recipe:
Ingredients:
2 eggplants, roasted or boiled
2 tomatoes, chopped
3 cloves garlic
1 tsp paprika, cumin
Olive oil, lemon juice, salt, chopped parsley
Instructions:
Mash eggplants. In a pan, sauté garlic and tomatoes with spices.
Add mashed eggplant, stir well.
Cook down until thick.
Finish with lemon juice and parsley.
