Morocco · Vegetarian
Zaalouk — Moroccan Smoky Eggplant and Tomato Dip
The smoke is the whole point. The eggplants stay in the oven until the skins are properly black — that char is what you taste afterwards, under the cumin and the lemon.
- Prep
- 10 min
- Cook
- 50 min
- Serves
- 4
- Level
- Easy
Method
- Roast the eggplants at 225 °C for about 25 minutes, until the skins are completely blackened. Leave them to cool.
- Put the blended tomato pulp, olive oil, garlic, chilli, paprika, cumin and salt into a pan over medium heat. Mix well and cook for 5 minutes.
- Peel the cooled eggplants and cut the flesh into small cubes.
- Add the eggplant and the coriander to the pan, mix, and cook uncovered for about 15 minutes, until thick.
- Stir in the lemon juice and cook for 3 minutes more.
Serve warm or cold, with crusty bread.
Watch it made
The full method, step by step, on the channel.