Zaalouk (Moroccan Eggplant Dip) Recipe
Zaalouk,a zesty and smoky eggplant dip from Morocco, is easy to make and tastes amazing.
Ingredients
- 1 Aubergine large
- 2 Pepper cayenne or bird eye
- 3 Tomatoes medium
- 3 Garlic cloves cloves
- ½ Onion
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Coriander chopped
- 1 tablespoon Smoked paprika
- 1 teaspoon Cumin
- Salt to taste to taste
- 1 Juice of lemon
Instructions
- Wash the eggplant and cut the top off. Cut into halves length-wise and make cross hatches with a knife. Remove the stalk and the seed seeds from the peppers.
- Set the air fryer to 190℃. Place the eggplants in the air fryer. Turn over after 10 mins, then add peppers. Leave for another 10 mins or until tender and squishy inside.
- When the eggplant is ready, remove from the air fryer and leave to cool. Then scoop the inside into a bowl with a spoon and use a knife to chop the skin. Add skin into the bowl, then mash with a fork or a potato masher. Mash the peppers too.
- Wash and chop the coriander. Wash and remove the stalk from the tomatoes, then grate. Peel the onion and garlic, then chop both.
- Add onion, garlic, tomatoes, cumin and smoked paprika into a pan on medium heat. Pour in the oil and cook for 15 mins.
- Add the mashed eggplant and peppers into the pan with a teaspoon of salt, then add a splash of water. Reduce the heat and leave to cook until most of the liquid has evaporated. Stir in the chopped coriander and the juice of half a lemon. Taste and add more salt or lemon if preferred.
- Serve and drizzle with more extra virgin olive oil.
Nutrition
Calories: 110kcalCarbohydrates: 11gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 7mgPotassium: 403mgFiber: 4gSugar: 5gVitamin A: 1132IUVitamin C: 21mgCalcium: 30mgIron: 1mg
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