Moroccan Smokey Eggplant Dip
By Rachel Dickens on
Makes 4 Small Servings
Prep Time: 20 Min ; Ready In: 30 Min
- 6 very small eggplants, or 2 large eggplants
- 2 cloves of garlic
- 2 heaped tbsp. of parsley, finely minced
- 2 heaped tbsp. of cilantro, finely minced
- 1 tbsp of lemon juice
- 2 tbsp of extra-virgin olive oil
- 1 tbsp of cumin, ground
- 1 tbsp of paprika
- ¼ tsp chili powder
- ¼ tbsp of salt
- Grill the eggplant directly over an open gas flame on your stove-top until the skin has blistered and the inside is soft. To do this place the eggplants on top of the open flame, rotating every 5 minutes until the skin has blistered on all sides. If you do not have a gas stove-top see alternative method below.*
- Once the eggplants are done, take them off the heat and put them in a bowl covered with a lid and let them sit until they are cool enough to peel.
- Once the eggplants are peeled, chop the flesh finely – I think the finer the better.
- In a small pan over a medium heat, add the eggplant mince along with the remaining ingredients. Continue to mash the mixture and let cook for another 10 minutes.
- Zaalouk is good served warm or cold.
- *If you do not have a gas flame slice the eggplant lengthwise and place them skin-side-up under a broiler. Leave them to roast for about 15 minutes, or until the skin is scorched and the eggplant is very tender. Scoop out the roasted eggplant from the skin, puree it with a vegetable masher, and proceed with the recipe. This method may work better if using larger eggplants.
Add protein: Serve it with a side of thick Greek yogurt drizzled with olive oil and sprinkled with Moroccan spices.
Serve it gluten free: Serve the dip with flax crackers or on cucumber slices.
You can visit Rachel's website here.