Zaalouk Dip
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Loading... - bargen nora
- 28 Feb 2023
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Morocco’s favourite way to make the most out of aubergines is without a doubt zaalouk! In the recipe, we are making a delicious dip based on my classic Zaalouk recipe. Easy and comforting, it’s definitely a crowd pleaser.
INGREDIENTS
2 large aubergines (600g)
4 medium tomatoes (320g), seeded and chopped
3 tablespoons olive oil
3 garlic cloves, minced or pressed
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
¼ teaspoon caster sugar
Coriander oil
45ml olive oil
25g coriander
1 ½ teaspoon white wine vinegar
Salt to taste
Pinch caster sugar
Garnish
70g crumbled feta
¼ medium red onion, sliced into half moons
Olive oil, to drizzle
METHOD
• Remove 3 vertical strips of skin from each aubergine. Discard the vertical strips and cut the aubergines in large cubes.
• Heat the olive oil in a large pan and add the aubergines, tomatoes, garlic, paprika, cumin, salt and sugar. Cover over medium-low heat until the vegetables are soft, about 25 to 35 minutes. Stir occasionally to make sure the vegetables don’t stick to the pan.
• Uncover, mash the vegetables and leave over medium heat until all liquids evaporate. Keep the zaalouk in the fridge for up to 4 days and serve at room temperature.
• To make the coriander oil, combine coriander, olive oil, vinegar, salt and sugar in a food processor and process until very finely minced. Taste and adjust the seasoning with salt and sugar if necessary. Read More…
