My culinary journey would be woefully limited if not for foods lovingly shared with me.
I am grateful for a beautiful teacher and cherished friend from Morocco who handwrote her recipe for Zaalouk, a North African spiced eggplant dip, and then granted me permission to publish it.
Community Spotlight: Moroccan Zaalouk
Description
The spices in this dip make it almost as warm as the heart of my dear Moroccan friend who shared it with me.
Ingredients
Instructions
-
Preheat oven to 375°F/190°C.
-
Cut eggplants in half lengthwise. Make a slit in each half, then stuff each slit with a garlic clove.
-
Brush 4 tsp (20 mL/19 g) olive oil on a baking sheet. Place stuffed eggplant halves cut-side down, then roast 40 minutes. Allow 30 minutes to cool. Scoop-out flesh discarding stems and skins.
-
Heat remaining 2 Tbsp (30 mL/14 g) olive oil in a large skillet over medium heat. Add cumin, paprika, and ginger and toast about 1 minute until aromatic.
-
Add roasted produce. Sauté 5-7 minutes breaking any bite-sized or larger pieces with edge of spoon.
-
Serve hot or cold with pita (chips).
Morocco, Moroccan recipes, North Africa, zaalouk, eggplant dip, spiced eggplant dip
