Zaalouk (Moroccan Eggplant Dip)

Ingredients:

- ½ cup olive oil
- 2 medium eggplants, peeled and chopped
- 4 tomatoes, chopped
- 2 Tbsp tomato paste
- 6 garlic cloves
- ¼ cup fresh parsley, chopped
- ¼ cup fresh cilantro, chopped
- 1 Tbsp smoked paprika
- 1.5 tsp cumin
- ¼ tsp cayenne pepper
- 2 Tbsp lemon juice
- Salt, to taste

Preparation:

- Heat olive oil in a skillet over medium heat. Add eggplant, tomatoes, tomato paste, garlic, parsley, cilantro, smoked paprika, cumin, and cayenne. Mix well.
- Cover and simmer, stirring occasionally, until eggplant and tomatoes are soft, about 25-30 minutes.
- Once cooked, mash the mixture with a potato masher (see note 1). Simmer uncovered to allow some of the liquid to cook off, until the zaalouk is cooked down to your desired consistency.
Stir in some fresh lemon juice and taste and adjust for salt.
- Garnish with olive oil and more fresh herbs.

Notes

Some prefer a chunkier zaalouk, used more as a cooked salad than a dip. In that case, omit the mashing step.
You can refrigerate leftover zaalouk 4-5 days in an airtight container.

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