Zaalouk
Eggplant dip.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Roast Eggplant: Prick eggplants with a fork and roast at 400°F (200°C) for 30-40 minutes until the skin is blistered and the flesh is very soft. Let cool, scoop out the flesh, and mash it.
- 2
Cook Tomatoes: In a large skillet, heat olive oil over medium heat. Add diced tomatoes and minced garlic, cooking for 10 minutes until they break down into a sauce.
- 3
Combine and Spice: Add the mashed eggplant to the skillet along with cumin, paprika, salt, and pepper.
- 4
Simmer and Mash: Cook the mixture for another 10-15 minutes, mashing continuously with a spoon or potato masher to blend the flavors and evaporate excess liquid.
- 5
Finish: Stir in chopped cilantro and lemon juice. Serve warm or cold with crusty bread.
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