Zaalouk Moroccan Eggplant Tomato Dip (Print Version)
# Ingredients:
01 -
Big eggplants, 800g.
02 -
Juicy tomatoes, 500g.
03 -
8 fresh garlic cloves.
04 -
Half a bunch of parsley.
05 -
Half a bunch of cilantro.
06 -
1 and a half teaspoons fine sea salt.
07 -
3 teaspoons paprika powder.
08 -
3 teaspoons ground cumin.
09 -
6 tablespoons extra virgin olive oil.
10 -
2 tablespoons freshly squeezed lemon juice.
11 -
A little more olive oil for drizzling on top.
# Instructions:
01 -
Scoop the eggplant out and mix it into the sauce. Smash everything up with a fork, then hit it with some lemon juice to taste.
02 -
Grab a pan, warm up your olive oil. Throw in the tomatoes, herbs, and spices. Let that simmer about 10 minutes, give it a stir here and there.
03 -
Cut crosses in the tomatoes, peel off their skins, and ditch the seeds. Cube up the flesh. Chop those herbs fine, but save some for sprinkling on later.
04 -
Slice the eggplants in half, score the flesh, and poke the garlic inside. Roast them skin-side up for 20 to 25 minutes, until the outsides get blackened.
05 -
Fire up your oven to 220°C on the top heat or grill setting. Have your baking tray lined up.
# Notes:
01 -
You can serve it chilled or just a little warm.
02 -
Top it with some herbs and a splash of olive oil before eating.
03 -
Cilantro brings out that true flavor you want.