Spiced Eggplant (Zaalouk)
Smoky roasted eggplant simmers with tomatoes, garlic, and cumin into a smooth, spoonable Moroccan dip.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chopped.com.
Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Measuring spoon
- Measuring cup
- Saucepan
- Wooden spoon
- Fork
- Potato masher
- Stove
- Serving platter
- Spoon
Ingredients
- 2 pounds eggplant (about 2 medium), peeled and cubed
- 3 tomatoes, grated or finely chopped
- 4 cloves garlic, minced
- 1/4 cup olive oil, divided
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cayenne pepper
- 1 teaspoon salt
- 1 tablespoon fresh lemon juice
- 2 tablespoons water
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