Zaalouk

🛒 Ingredients

• Eggplant 150 g · 38 kcal
• Tomato 100 g · 18 kcal
• Garlic 5 g · 8 kcal
• Olive oil 15 g · 129 kcal
• Fresh parsley 4 g · 1 kcal
• Fresh cilantro 4 g · 1 kcal
• Ground cumin 1 g · 2 kcal
• Ground paprika 1 g · 2 kcal
• Lemon juice 4 g · 1 kcal

👨‍🍳 Instructions

1. Peel the eggplants and cut them into small cubes; peel and finely chop the tomatoes, or grate them. Mince the garlic cloves and finely chop the fresh parsley and cilantro.
2. In a wide, deep pan or tagine, heat the olive oil over medium heat. Add the chopped eggplant and cook for about 5-7 minutes, stirring occasionally, until slightly softened.
3. Add the chopped tomatoes, minced garlic, ground cumin, ground paprika, and salt to the pan. Stir everything together well.
4. Reduce the heat to low, cover the pan, and let it simmer for about 20-25 minutes, or until the eggplant and tomatoes are very tender and have released their juices.
5. Remove the lid and, using a fork or a potato masher, gently mash the vegetables directly in the pan to achieve a chunky, spreadable consistency. Stir in the fresh parsley, cilantro, and lemon juice.
6. Serve Zaalouk warm or at room temperature as a dip with bread, a side dish, or part of a mezze platter. Garnish with a drizzle of olive oil and a sprinkle of fresh herbs if desired.