Zaalouk Recipe - Moroccan Eggplant and Tomato Dip

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories, while cabbage is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola oil is budget-friendly.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Cilantro adds a fresh taste, while dried parsley is cost-effective.

fresh tomatoes

🥗Healthier: canned tomatoes

💰Cheaper: tomato paste

Canned tomatoes retain flavor, and paste is often cheaper.

Wash the aubergines and cut off the stemmy, hard base.

Partially peel the aubergines and slice them into cubes, about 1-2 cm thick.

Roast the aubergines in the oven, or you can broil or grill them over an open fire.

Make an X-shape at the bottom of each tomato to make them easier to peel.

Soak the tomatoes briefly in hot water to soften the skin.

Transfer the tomatoes to a plate using a spoon and peel them.

De-seed the tomatoes and reserve the seeds for other recipes or smoothies.

Heat olive oil in a pan and add the peeled tomatoes and minced garlic, mixing well.

Add cumin, salt, and the rest of the spices to the pan.

Reduce the heat and allow the mixture to simmer.

Add the roasted aubergine cubes and parsley to the pan, reserving some parsley for garnish.

Add coriander and cover the pan, allowing it to simmer for about 20 minutes, stirring occasionally to prevent burning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary