Moroccan Magic: Homemade Eggplant Spread - Zaalouk - Preppers Delight

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.

Preheat the oven to 390°F (200°C).

Arrange the eggplant, tomatoes, and bell peppers in a baking tray.

Make cross incisions at the top of the tomatoes to prevent them from exploding in the oven.

Roast the vegetables for 40 minutes, removing the garlic after 25 minutes to avoid burning.

Blend the roasted tomatoes and bell peppers into a smooth puree, being careful not to liquefy it completely.

Add 5 tablespoons of olive oil into a pan and heat it up.

Peel the roasted eggplant and add it to the pan with the tomato and bell pepper mixture.

Mix in the spices (paprika, cayenne pepper, cumin, salt, and black pepper) one at a time, stirring well after each addition.

Cook the mixture on medium heat for about 15 minutes, stirring often to prevent burning.

After 15 minutes, add the roasted garlic and chopped parsley, mix again, and let it cool down before packaging.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary