Zaalouk

Ingredients

• 2 medium eggplants - charred and peeled
• 3 medium ripe tomatoes - chopped
• 3 cloves garlic - minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 cup olive oil
• 3 tablespoons fresh cilantro - chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Step-by-step instructions

1. Begin by charring the eggplants over an open flame or grill until the skin is blackened and the flesh is soft. Once cooled, peel the skin off and chop the flesh into small pieces.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Then, add the chopped tomatoes, cumin, smoked paprika, salt, and pepper. Cook until the tomatoes break down into a sauce, about 10 minutes.
3. Stir in the chopped eggplant and continue to cook for an additional 10-15 minutes, stirring occasionally until the mixture is thick and well combined. Adjust seasoning to taste and stir in the fresh cilantro just before serving.

Serving suggestion

Serve warm with crusty bread or pita, alongside olives and a drizzle of olive oil for a true Moroccan appetizer experience.

Nutrition per serving (estimated)

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