Moroccan Zaalouk
This delicious and versatile Moroccan Zaalouk is easy to make and healthy! It's a great way to use up tomatoes and enjoy them with eggplants.
Ingredients
- 2 medium eggplants (2 1/2 lbs.), washed and halved
- 1/2 cup extra virgin olive oil, or as needed plus 2 tbsp. tips & tricks
- 3 large Roma tomatoes (about 1 1/2 cups), blanched, peeled, seeded and chopped tips & tricks
- 4 large cloves garlic, pressed
- 2 tbsp. tomato paste tips & tricks
- 1/4 cup chopped cilantro, packed tips & tricks
- 1/4 cup chopped parsley, packed plus more for garnish tips & tricks
- 1 tsp. ground Himalayan pink salt
- 1 tsp. freshly ground black pepper (I always use mixed peppercorns)
- 1 tbsp. ground cumin
- 1/2 tbsp. smoked paprika
- 1/8 tsp. cayenne pepper, or to taste
- 2 tbsp. freshly squeezed lemon juice, divided tips & tricks
- 1 tsp. lemon zest, for garnish
Directions
- Preheat oven to 425ºF and line a baking sheet with foil lightly greased; set aside.
- Poke several holes on eggplant skins with a fork and transfer to the prepared baking sheet. Brush their flesh with oil to cover the entire surface and place flesh side down.
- Transfer to the preheated oven and bake for 45 minutes or until very soft.
- Remove from the heat and let them cool off until they are cool enough to handle, about 20 minutes.
- Scoop out the flesh and add it to a large pot. Add tomatoes, garlic, tomato paste, cilantro, parsley, 2 tbsp. oil, salt and pepper. Stir to combine and bring the mixture to a simmer.
- Cover and cook for 20 minutes, stirring often.
- Using a potato masher or a meat chopper, mash the ingredients.
- Add cumin, paprika, cayenne pepper and 1 tbsp. lemon juice. Mix well and cook, uncovered, for an additional 10 minutes, stirring frequently.
- Stir in the remaining 1 tbsp. lemon juice; taste and adjust seasoning if necessary.
- It can be served warm as a side dish or let it cool and serve it as a dip with pita bread, khubz or crostini.