Zaalouk (Moroccan Eggplant)
My newest obsession! Zaalouk, means in Arabic to smash or purée. The eggplant is roasted and then added to tomatoes that have been cooked down into a jam-like consistency. Spiced with cumin, paprika, and a dash of lemon, it is a positively addictive dip served with pita or crackers. But it is also equally delicious as a spread on sandwiches or eaten as a cooked salad. Even if you don’t like eggplant, I’ll bet you’ll love this dish!
Ingredients
- 2 Medium Italian or Globe Eggplants about 2 pounds
- 6 T Olive Oil
- 1 can Diced Tomatoes 14.5 oz can recommended
- 1½ tsp Whole Cumin Seeds toasted* (or 1 ½ tsp. ground cumin)
- ¼ tsp Cayenne Pepper
- ½ tsp Paprika
- 1 tsp Salt
- 3 cloves Garlic crushed
- ¼ cup Fresh Lemon Juice
- 2 T Parsley finely chopped
Instructions
- Preheat the oven to broil, place an oven rack near the broiler.
- Cut the eggplants in half and place them skin side up on a baking sheet pan.
- Place in oven and cook for 15- 20 minutes, or until the skin is black and blistered.
- Let the eggplant cool slightly. Then scoop out the flesh and place in a colander. Discard the skin and any big chunks of seeds. Press and squeeze any liquid out of the flesh. Transfer to a cutting board and chop into small piece. Set aside.
- In a sauté pan over medium heat, warm 3 tablespoons of olive oil. Add the tomatoes, ground cumin, cayenne pepper, paprika, salt, and garlic, Cook 15 -20 minutes, stirring occasionally until most of the liquid has been absorbed.
- Add the chopped eggplant and cook for an additional; 10- 15 minutes, stirring occasionally until the mixture is thick but not completely dry.
- Add the lemon juice, 2 -3 tablespoon of the remaining olive oil and the parsley. Season with salt and pepper.
- Transfer to serving bowl. Serve with sliced bread or chips. Serve warm or cold.
* Toasting Seeds
- Place the seeds in a dry skillet over medium heat, shaking the pan continuously until the seeds become fragrant.
- Remove toasted seeds from the pan and place in a spice grinder; grind to a fine powder.
Notes
TIPS & TRICKS
– For this recipe, you want a total of 2 pounds of eggplant, so you may need 2 or 3 eggplants depending on size. Select eggplants that have a shiny and blemish-free exterior. They should be a little heavy in weight and have greenish stems; these are signs that the eggplants are fresh.
– In the summer, you can substitute fresh tomatoes for the can.
– This recipe doubles very well. You can use it as a dip or spread on sandwiches. Yum!