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Moroccan Zaalouk Dip
Moroccan Zaalouk Dip
Moroccan Zaalouk features eggplant & tomatoes and is delightfully delicious and versatile. This is wonderful served warm but can even be served cold, as a dip, a spread or even a side dish.
Ingredients
- 3 tablespoons olive oil
- 1 medium eggplant peeled and chopped
- 3 medium tomatoes peeled and chopped
- 2 medium Medium garlic cloves minced
- 2 tsps Paprika
- 1 tablespoon Ground cumin
- 1/4 cup Water if needed
- 1/2 cup fresh parsley chopped
- 1/2 Fresh lemon juiced
- sea salt and black pepper
Instructions
- Heat a medium-sized covered pot or Dutch oven over medium heat. Add olive oil, eggplant, tomatoes, garlic, paprika, and cumin.
- Bring to a gentle simmer.
- Season liberally with salt and pepper, to taste.
- Cover with a lid and cook, stirring occasionally, until the eggplant and tomatoes become very soft, 25-30 minutes.
- If the tomatoes don’t release a lot of juice and the mixture seems too dry during cooking, add two tablespoons of water at a time up to 1/4 cup.
- Coarsely mash the eggplant and tomatoes with a potato masher and stir in the fresh parsley.
- Continue cooking for an additional 5-10 minutes or until the dip has thickened to desired consistency.
- Stir in the lemon juice and serve immediately, alongside some crusty bread for dipping.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 155kcal (8%)Carbohydrates: 13g (4%)Protein: 3g (6%)Fat: 12g (18%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 14mg (1%)Potassium: 561mg (16%)Fiber: 5g (21%)Sugar: 7g (8%)Vitamin A: 1513IU (30%)Vitamin C: 36mg (44%)Calcium: 41mg (4%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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