November 21st, 2024
Recipes
Zalouk (Moroccan Eggplant Dip)
Valentina P
- Difficulty
•
- Time 45"
Zalouk is a Moroccan salad made from roasted eggplants, tomatoes, and warming spices. If you're a fan of eggplants, you'll love this easy eggplant dip.
How To MakeDiet Type: Plant-based
Shopping List
- 2 large globe eggplants (about 3 pounds)
- 1 (14 ounce) can diced tomatoes, drained
- 1/2 cup extra virgin olive oil
- 6 garlic cloves, chopped
- 2 tablespoons tomato paste
- 2 teaspoons coriander
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon cayenne
- 1 cup parsley, chopped
- 1 1/2 tablespoons lemon juice
Instructions
- Step 1: Preheat the oven to 425 degrees Fahrenheit.
- Step 2: Slice each eggplant in half vertically (no need to peel). Using the tip of a knife, score the eggplant halves by making small incisions in a crosshatch pattern through the flesh. Be careful not to cut quite all the way through the eggplant.
- Step 3: Place the eggplant halves on a lined baking sheet, cut side facing up. Brush the inside with 6 tablespoons of the olive oil. Sprinkle with the salt.
- Step 4: Roast for 30 to 35 minutes, or until the eggplant is soft and golden brown. Set aside.
- Step 5: Heat the remaining 2 tablespoons of olive oil in a frying pan over medium-high heat. Add the garlic and cook for 30 seconds.
- Step 6: Add the tomato paste, coriander, cumin, salt, and cayenne. Cook for 1 more minute, stirring often.
- Step 7: Pour in the drained tomatoes and 1 cup of water. Simmer over medium heat for 5 minutes.
- Step 8: Meanwhile, scoop out the soft eggplant flesh with a spoon. After the 5 minutes, add the eggplant to the pan. Cook for 5 to 8 more minutes. Add another splash of water if needed.
- Serve: Turn off the heat and stir in the lemon juice and half of the parsley. Transfer to a serving bowl and top with the remaining parsley. Enjoy.
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What you should eat next
Zalouk (Moroccan Eggplant Dip)
PT45M 2 large globe eggplants (about 3 pounds) 1 (14 ounce) can diced tomatoes, drained 1/2 cup extra virgin olive oil 6 garlic cloves, chopped 2 tablespoons tomato paste 2 teaspoons coriander 1 teaspoon cumin 1 teaspoon salt 1/2 teaspoon cayenne 1 cup parsley, chopped 1 1/2 tablespoons lemon juice Gluten Free Paleo Vegan Low-Carb 8 Servings
Ingredients:
