Zaalouk (Moroccan Eggplant Dip)

Ingredients

• 2 eggplant, diced
• 3 tomato, grated or finely chopped
• 4 garlic, minced
• 4 tbsp olive oil
• 1½ tsp ground cumin
• 1 tsp paprika
• ¼ tsp cayenne pepper
• 4 tbsp fresh cilantro, chopped
• 2 tbsp fresh parsley, chopped
• 1 lemon, juiced
• 1 tsp salt
• ¼ tsp black pepper
• 4 tbsp water

Method

1. 1.

   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.

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

3. 3.

   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.

4. 4.

   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.

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