Community Spotlight: Moroccan Zaalouk
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.
The spices in this dip make it almost as warm as the heart of my dear Moroccan friend who shared it with me.
- 2 eggplants
- 4 garlic cloves, peeled
- 4 tsp (20 mL/19 g) plus 2 Tbsp (30 mL/28 g) olive oil
- 1 Tbsp (15 mL) ground cumin
- 1 Tbsp (15 mL) paprika
- 1 Tbsp (15mL) dried ground ginger
- 2 tsp (10 mL) kosher salt (or about half as much table salt)
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).
Kale yes, I'm soy excited you're here! My name is Christi, and sharing food brings me even more happiness than puns.
Does It Vegan? is a question for conventional recipes as well as an answer for my career. Because no matter what else I've been, I've been a plant-based cook who thrives on connecting with people through their favorite foods.
Gratitude is the most scrumptious seasoning!
Thank You ♥
From the Bottom of My Hearth, Christi of Does It Vegan?