Zaalouk
Moroccan eggplant and tomato dip with cumin, paprika, and cilantro.
- prep 10 min
- cook 20 min
- total 30 min
- serves 4
- intermediate
- vegetarian
- vegan
- Morocco
Ingredients
- 2 large eggplant
- 4 tomatoes
- 3 cloves garlic
- 1 tsp cumin
- 1 tsp paprika
- 3 tbsp cilantro
- 3 tbsp olive oil
Steps
- Roast or boil eggplant until soft, mash.
- Cook tomatoes with garlic, spices until jammy.
- Combine eggplant and tomato mixture.
- Add olive oil, cilantro, lemon juice.
- Serve warm with crusty bread.
≈ 120 kcal · 3 g protein · 14 g carbs · 7 g fat — per serving, estimate