Moroccan Eggplant Zaalouk – A Simple, Flavor-Packed Dip
Moroccan zaalouk is a warm, spiced eggplant salad that brings together simple ingredients and bold flavors. A vegetarian appetizer, a flavor-packed dip or spread for toast and wraps
Ingredients
- 1 large eggplant
- 1 medium zucchini
- ½ red bell pepper
- ½ yellow bell pepper
- 2 to 3 medium ripe tomatoes
- 2 garlic cloves
- Salt black pepper, cumin, paprika
- Olive oil
Instructions
- Peel the eggplant and zucchini, then dice them. Core and chop the bell peppers and tomatoes.
- Add all chopped vegetables to your pot or pressure cooker. Include garlic, spices, and ½ cup of water (about 100 ml).
- Close the lid and cook for 15 minutes after it starts steaming. (Or simmer for 25–30 minutes in a covered pot.)
- Open carefully, add a good drizzle of olive oil, and mash the vegetables with a potato masher until smooth but textured.
- Return to medium heat and cook uncovered, stirring often, until all the liquid has evaporated and the zaalouk thickens.
- Check salt and spices. Add more if needed to balance the flavors.