Zaalouk (Moroccan Smoky Eggplant Dip)

Ingredients

• 2 largeEggplants, peeled and diced
• 3 mediumRipe tomatoes, grated or finely chopped
• 4 cloveGarlic, minced
• 4 tbspOlive oil
• 1 tspGround cumin
• 1 tspSweet paprika
• 3 tbspFresh cilantro, chopped
• 1 tbspFresh lemon juice
• 1 tspSalt
• 0.25 tspChili flakes (optional)

Instructions

1. 1

   Steam or boil the diced eggplant for 10-12 minutes until very soft, then drain well and mash roughly with a fork.

2. 2

   Heat the olive oil in a wide skillet or pot over medium heat. Add the garlic and cook for 1 minute until fragrant, taking care not to burn it.

3. 3

   Add the grated tomatoes, cumin, paprika, salt, and chili flakes if using. Cook for 8-10 minutes, stirring occasionally, until the tomatoes break down and reduce.

4. 4

   Stir in the mashed eggplant and continue cooking over low-medium heat for 15-20 minutes, mashing and stirring frequently, until the mixture is thick, jammy, and any excess liquid has evaporated.

5. 5

   Stir in the fresh cilantro and lemon juice, and adjust salt to taste.

6. 6

   Let cool slightly, then transfer to a serving dish. Drizzle with a little extra olive oil.

7. 7

   Serve warm or at room temperature with crusty Moroccan bread for scooping.