Moroccan Zaalouk Dip
Experience a culinary journey to North Africa with our Moroccan Zaalouk Dip! This savory delight is made with a perfect blend of eggplant and tomatoes.
Servings 4
Calories 167kcal
Ingredients
- 3 Tbsp olive oil
- 1 medium eggplant peeled and chopped
- 3 medium tomatoes peeled and chopped
- 2 medium garlic cloves minced
- 2 tsp paprika
- 1 tsp ground cumin
- ¼ cup water if needed
- ½ cup fresh parsley chopped
- ½ fresh lemon juiced
- Sea salt and black pepper to taste
Instructions
- Heat a Dutch oven (or pan with a lid) over medium heat.
- Add the olive oil, eggplant, tomatoes, garlic, paprika, and cumin to the pan. Season liberally with salt and pepper to taste and bring to a simmer. Cover with the lid and cook for 25-30 minutes, stirring occasionally, until the eggplant and tomatoes become very soft. TIP! If the tomatoes don’t release a lot of juice and the mixture seems too dry during cooking, add two tablespoons of water at a time, up to ¼ cup.
- Coarsely mash the eggplant and tomatoes with a potato masher and stir in the fresh parsley. Continue cooking for an additional 5-10 minutes or until the dip has thickened to desired consistency. Stir in the lemon juice and serve immediately alongside some crusty bread for dipping. Enjoy!
Nutrition
Serving: 1 | Calories: 167kcal | Carbohydrates: 18g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Sodium: 87mg | Fiber: 5g | Sugar: 7g