Include in Print View:

Community Spotlight: Moroccan Zaalouk

Cooking Method: , ,
Cuisine: ,
Category:
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
  • 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)
Instructions
  1. 1

    Preheat oven to 375°F/190°C.

  2. 2

    Cut eggplants in half lengthwise. Make a slit in each half, then stuff each slit with a garlic clove.

  3. 3

    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.

  4. 4
    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.
  5. 5
    Add roasted produce. Sauté 5-7 minutes breaking any bite-sized or larger pieces with edge of spoon.
  6. 6
    Serve hot or cold with pita (chips).
Keywords: Morocco, Moroccan recipes, North Africa, zaalouk, eggplant dip, spiced eggplant dip
View Online: https://www.doesitvegan.com/recipe/zaalouk/

Gratitude is the most scrumptious seasoning!

Thank You ♥

From the Bottom of My Hearth, Christi of Does It Vegan?