Ingredients
Main Ingredients
- 2 medium eggplants, cubed
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon chili powder (optional)
- Salt and pepper to taste
- 1 tablespoon lemon juice
Garnish (Optional)
- Parsley, chopped
- Cilantro, chopped
Instructions
- Preheat the oven. Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Toss the ingredients. In a large bowl, combine the cubed eggplants, chopped tomatoes, minced garlic, olive oil, paprika, cumin, chili powder if using, salt, and pepper. Mix thoroughly to coat everything evenly.
- Roast the vegetables. Spread the mixture evenly on a baking sheet and roast in the preheated oven for 25 to 30 minutes until the vegetables are soft and slightly caramelized.
- Blend or mash. Remove the roasted vegetables from the oven and either mash them with a fork or blend briefly for a smoother texture, depending on your preference.
- Add lemon juice and adjust seasoning. Stir in the lemon juice to brighten the flavors. Taste and adjust salt and pepper as desired.
- Serve. Serve the zaalouk warm or chilled, garnished with chopped parsley or cilantro if you like. Enjoy with pita bread, crackers, or raw vegetables.
Notes
- Serve with pita bread, crackers, or raw vegetables for a delicious appetizer or snack.
- Can be made ahead and stored in the refrigerator for up to 3 days.
- Adjust chili powder to control the level of heat according to your preference.
- This dip is versatile and works well as a spread on sandwiches or wraps.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dip, Appetizer
- Method: Baking
- Cuisine: Moroccan, Middle Eastern
- Diet: Vegan
