Zaalouk (Moroccan Eggplant Dip)

Method

1. 1
   • eggplant 2
   • olive oil 4 tbsp

   Brown the eggplant — Heat half the olive oil in a large pot over medium heat. Add the diced eggplant and cook for 8-10 minutes, stirring occasionally, until softened and lightly browned.

2. 2
   • garlic 4
   • ground cumin 1½ tsp
   • paprika 1 tsp
   • cayenne pepper ¼ tsp

   Bloom the spices — Stir in the garlic, cumin, paprika and cayenne pepper and cook for 1 minute until fragrant.

3. 3
   • eggplant 2
   • tomato 3
   • olive oil 4 tbsp
   • salt 1 tsp
   • water 4 tbsp

   Simmer until thick and jammy — Add the grated tomato, remaining olive oil, water and salt. Simmer uncovered over low heat for 15-18 minutes, mashing the eggplant with a spoon occasionally, until thick and jammy.

   ⏱18 min
4. 4
   • fresh cilantro 4 tbsp
   • fresh parsley 2 tbsp
   • lemon 1
   • salt 1 tsp
   • black pepper ¼ tsp

   Finish with herbs and lemon — Remove from the heat and stir in the lemon juice, cilantro, parsley and black pepper. Taste and adjust the salt.

5. 5
   • olive oil 4 tbsp

   Drizzle and serve with bread — Serve warm or at room temperature, drizzled with a little extra olive oil and with crusty bread for scooping.