Zaalouk Moroccan Eggplant

Zaalouk is a traditional Moroccan dish made with eggplants, tomatoes, and spices. It’s a flavorful and healthy side dish or a dip that can be served with bread, crackers, or as a topping for grilled meats. This recipe for Zaalouk is made with eggplants that are first roasted to bring out their rich and smoky flavor, then combined with tomatoes, garlic, and a blend of spices such as cumin, paprika, and cayenne pepper. The result is a savory and slightly spicy dip that is packed with flavor and nutrition. This dish is vegan, gluten-free and can be easily made in one pot. It’s a perfect dish to prepare for a party or as a side dish for a weeknight dinner. This recipe for Zaalouk Moroccan Eggplant will guide you through the process of making this delicious and healthy dish, and you’ll be amazed at how easy and delicious it is.

Zaalouk Moroccan Eggplant

Chef Sammy

Eggplant has got to me one of my favorite vegetables and I especially love this Moroccan version of it. Moroccan food has such a depth of flavor to it. I love all the warm spices and the balance of spice and sweet. I served the Zaalouk with a sweet pepper infused coucous and let me tell you guys, I did not miss my meat! Zaalouk tastws incredible with a nice Moroccan bread.

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Course Side Dish

Cuisine Pakistani

Ingredients

  

• 1 Eggplant cut in pieces
• 3-4 Tomatoes chopped
• 1 Onion chopped
• 4 cloves Garlic crushed
• 2 tbsp Paprika smoked
• 2 tbsp Cumin Powder roasted
• Salt to taste
• 2 tbsp Harissa (you can adjust this to the amount of heat you’d like)
• 1 tbsp Honey

Instructions

 

• Take your chopped eggplant and drizzle some olive oil on it and sprinkle with salt. Bake at 375 till tender.

  In a pan heat 1 tablespoon of coconut oil. Toss in your onions, garlic and cook till fragrant. Now add your tomatoes and spices and cook till tender and well incorporated.

  Add the harissa and honey and stir

  By now your eggplant should be ready add that to the sauce you made and simmer for 10-15 minutes.
  

Keyword Quick Meal

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