Moroccan Zaalouk Dip
This traditional North African zaalouk dip is a slightly spicy and smokey dip perfect for any gathering! Served warm or cold with crackers or bread, it makes a delicious and unique appetizer!
Ingredients
- 3 tablespoons olive oil
- 1 medium eggplant peeled and chopped
- 3 medium tomatoes peeled and chopped
- 2 cloves garlic minced
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- ¼ cup water if needed
- ½ cup fresh parsley chopped
- ½ fresh lemon juiced
- Salt and Pepper to taste
Instructions
- Heat a medium-sized Dutch oven over medium heat. Add the olive oil, eggplant, tomatoes, garlic, paprika, and cumin.
- Stir to combine and bring to a gentle simmer.
- Season with salt and pepper, to taste.
- Cover with the lid and cook, stirring occasionally, until the eggplant and tomatoes become very soft, about 25–30 minutes.
- If the tomatoes do not release much liquid, add 2 tablespoons of water at a time up to 1/4 of a cup of water.
- Using a potato masher, coarsely mash the eggplant and the tomatoes.
- Stir in the fresh parsley.
- Contine cooking for an additional 5–10 minutes or until the dip has thickened to the desired consistency.
- Stir in the lemon juice and serve immediately or chill and serve with crusty bread or crackers for dipping.