Description
Moroccan Zaalouk Dip is an incredibly flavorful and low-carb dip that anyone can make in their own home. This creamy, smoky dish is easy to prepare, uses only a few simple ingredients and makes for an excellent healthy snack!
Ingredients
3 T. olive oil
1 Medium eggplant, peeled and chopped
3 Medium tomatoes, peeled and chopped
2 Medium garlic cloves, minced
2 t. Paprika
1 t. Ground cumin
1/4 c. Water (if needed)
1/2 c. fresh parsley, chopped
1/2 Fresh lemon, juiced
Sea salt and black pepper to taste
Instructions
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Heat a medium-sized covered pot or Dutch oven over medium heat. Add olive oil, eggplant, tomatoes, garlic, paprika, and cumin.
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Bring to a gentle simmer.
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Season liberally with salt and pepper, to taste.
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Cover with a lid and cook, stirring occasionally, until the eggplant and tomatoes become very soft, 25-30 minutes.
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If the tomatoes don’t release a lot of juice and the mixture seems too dry during cooking, add two tablespoons of water at a time up to 1/4 cup.
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Coarsely mash the eggplant and tomatoes with a potato masher and stir in the fresh parsley.
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Continue cooking for an additional 5-10 minutes or until the dip has thickened to desired consistency.
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Stir in the lemon juice and serve immediately, alongside some crusty bread for dipping.
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Enjoy!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
