Snack · 35 min · mediterranean

Zaalouk

Dinner decisions, handled: Zaalouk pairs eggplants with tomatoes for a 35-minute Mediterranean snack.

✓ USDA-verified nutrition data

Ingredients

• 2 large Eggplants
• 4 Tomatoes
• 5 cloves Garlic
• 2 tsp Cumin
• 1 tsp Paprika
• 1/4 cup Olive oil
• 1/2 cup Fresh cilantro
• 1 Lemon

Steps

1. Char the whole eggplants directly over a gas flame or under the broiler, turning, until collapsed and smoky, about 15 minutes.
2. Peel away the blackened skin and chop the flesh coarse — a few charred flecks are flavor, not flaws.
3. Simmer the chopped tomatoes and garlic in olive oil 10 minutes until thick and jammy.
4. Add the eggplant, cumin, and paprika; cook 10 more minutes, mashing with a fork until spreadable but still textured.
5. Season with salt and lemon juice; zaalouk should be smoky, garlicky, and bright.
6. Cool to room temperature and shower with cilantro.
7. Serve as a dip with warm bread or as a side to grilled meats; it keeps 4 days and improves overnight.

Build my plan — free

← All recipes