Moroccan Eggplant Zaalouk Dip

eggplant

🥗Healthier: zucchini

💰Cheaper: bell peppers

Zucchini is lower in calories and bell peppers are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point while canola oil is more budget-friendly.

garlic

🥗Healthier: shallots

💰Cheaper: onion powder

Shallots offer a milder flavor and onion powder is a cost-effective alternative.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Cilantro provides a fresh flavor, while green onions are often cheaper.

Trim the ends off the eggplant.

Cut the eggplant in half lengthwise.

Cut the eggplant into strips about 1.5 to 2 inches wide, then cut the strips into 1.5 to 2 inch squares.

Place the eggplant pieces in a large bowl, then transfer them to a colander.

Salt the eggplant to draw out bitterness and place a bowl underneath to catch the drips.

Let the eggplant sweat for about 20 minutes.

Dice 3 large tomatoes into small pieces, about 2 cups total, and set aside.

Split the garlic cloves in half, peel them, and then mince them finely.

Mince the cilantro or flat leaf parsley finely.

After 20 minutes, dry off the eggplant with a paper towel without rinsing it.

Add 3 tablespoons of extra virgin olive oil to a heavy-duty sauté pan and heat it up.

Add the eggplant, diced tomatoes, and minced garlic to the pan and mix well.

Add 1 teaspoon of smoked paprika, 2 teaspoons of cumin, crushed red pepper, and salt to the mixture and stir everything together.

Cover the pan and cook for about 20 minutes, stirring occasionally.

Juice half of a fresh lemon, making sure to remove any seeds.

After 20 minutes, stir the mixture and add the fresh herbs and lemon juice, including the juice from the other half of the lemon if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary