Zaalouk Eggplant Dip

Zaalouk Eggplant Dip

Zaalouk is delicious dip made with roasted eggplants. Easy to make, it tastes great with toasted bread. And gets even better the next day. It’s a hearty vegetarian recipe that has been a family favorite for as long as I can remember!

Zaalouk Eggplant Dip

• 2 eggplants medium
  size, peeled and diced into
  cubes
• 2 tablespoon olive oil
• 3 small-medium tomatoes
• 3 cloves garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon Curry
• salt and pepper to taste
• 1 tablespoon lemon juice

1. In a medium pot on medium heat, add the olive oil. Add the
   eggplant cubes, the tomatoes, garlic, cumin,curry, salt, pepper.
   Stir to combine.
2. Bring to a boil, then reduce heat to low medium low and simmer, covered for 30 minutes or until eggplant is cooked through.Remove the cover from the pot and simmer on low for another 10 minutes until liquid is reduced and mixture has thickened. Stir in the lemon juice.
3. with a wooden spoon, mash the eggplant tomato mixture until a thick puree forms.Place in a serving dish, top with chopped cilantro and extra olive oil.Serve with pita bread bread enjoy.