Delicious Moroccan Eggplant Dip Recipe | Zaalouk Eggplant Hot Salad

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini offers a similar texture with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Dried parsley is cost-effective and still adds flavor.

tomatoes

🥗Healthier: tomato puree

💰Cheaper: canned tomatoes

Canned tomatoes are budget-friendly and convenient.

Cut the eggplant into very small cubes.

Heat 2 tablespoons of olive oil in a skillet over low to medium heat.

Add a pinch of salt to the eggplant and cover the skillet, allowing it to simmer for 10 minutes, stirring occasionally.

After 10 minutes, crush the eggplant with a spoon.

Add 1 diced tomato, a pinch of black pepper, 1 teaspoon of smoked paprika, and 1 teaspoon of cumin to the skillet.

If desired, add 1/4 teaspoon of red chili pepper.

Cover the skillet and chop some garlic while it cooks.

Cook for an additional 20 minutes, stirring occasionally and crushing the eggplant further.

After 15 minutes, add 2 teaspoons of white vinegar and cook it off for 5 minutes.

Once finished, sprinkle chopped parsley on top for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary