Zaalouk Moroccan Eggplant Dip
Soft cooked tomato and eggplant dip with spices and preserved lemon. Perfect served as a warm dip with some fresh bread.
Ingredients
- 1 Large aubergine
- 3 Salad tomatoes
- 1 Preserved lemon
- 1 tbsp Tomato puree
- 3 Garlic cloves
- 1 tbsp Olive oil to drizzle
- 1 tsp Cumin
- 1 tsp Paprika
- 1 tsp Salt
- 1 tsp Black pepper
- Lemon slices
- Sliced green olives
- Fresh parsley
Instructions
- If you want to peel the aubergine, peel with a vegetable before dicing. Dice up the aubergine. The smaller you dice it the quicker it will cook.
- Dice up the tomatoes and preserved lemon then mince the garlic.
- Add some olive oil into a pan on medium heat. Once hot add in the aubergine, tomato, tomato puree garlic and salt, mix well and pop the lid on and turn the heat down to low. Simmer for 10 minutes keeping an eye on it to ensure it doesn’t dry out or burn.
- After 10 minutes add the spices and a little water if needed for the consistency.
- Mash the bigger chunks to achieve the consistency you’d like. I prefer my aubergine completely soft so I leave the Zaalouk simmering and keep mashing until the chunks are gone.
- Now you are ready to serve. Pop into a serving bowl drizzle with some olive oil, sprinkle of fresh parsley, lemon slices and slices of green olive.
- Grab some breads and tuck in to this delicious dip! Enjoy!
Notes
Dip texture - If aubergine is not your favourite, make the effort to really cook this for as long as it takes to remove the lumps of aubergine and be sure to keep mashing to make the consistency to your preference.
Cooking time - This can take a little bit of patience to cook as to get the aubergine soft you’ll need to give it enough time to cook. Make sure to add water as you go if the dip is seeming a little dry.