Moroccan Eggplant Dip

SIDE DISHES

Zaalouk is a delicious Moroccan eggplant and tomato dip with spicy pepper. Serve this roasted eggplant as salad or dip with olive and spice.

INGREDIENTS Zaaluk roasted eggplant salad: Eggplants Tomatoes chopped finely Hot green peppers  Garlic  Cumin Olive oil Lemon Salt and pepper to taste

INGREDIENTS Tomato-basil roasted eggplant salad: Eggplants Tomatoes chopped finely Yellow red or orange peppers  Paprika powder Cumin Garlic cloves Olive oil Lemon Fresh basil Salt and pepper, to taste

STEP 1

Arrange the eggplant on an aluminum-covered baking sheet and grill until the eggplant is completely, utterly blackened, turning it occasionally to ensure an even blistering.

STEP 2

If making the tomato-basil roasted eggplant salad, add the bell peppers to the oven about 15 minutes after the eggplant.

STEP 3

Then, using plastic tongs or your hands (NEVER metal), put the eggplant in a plastic bag and let rest until cool enough to handle.

STEP 4

Once cooled, peel the eggplant (and bell peppers) with your hands, and remove the flesh. Drizzle with a bit of lemon and set aside, covered in plastic wrap.

STEP 5

Chop the rest of the ingredients. Season, taste, and correct seasonings as needed. Add a drizzle of olive oil right before serving.

STEP 6

Serve Moroccan zaalouk immediately, though it gets even better with time. Leftovers will keep in an airtight container in the refrigerator for 3-4 days.

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