Easy Moroccan Zaalouk
A smoky Moroccan dip of roasted eggplant cooked down with grated tomato, garlic and cumin until thick and jammy. Serve warm or at room temperature with crusty bread.
Ingredients
Instructions
Roast the eggplant until genuinely very soft all the way through.
Scoop out the flesh, discarding the charred skin.
Cook the eggplant flesh down with grated tomato, garlic and cumin, stirring often, until it turns thick and jammy rather than watery.
Serve warm or at room temperature with crusty bread for scooping, since zaalouk is just as good either way.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.