Zaalouk: A Tomato-Based Eggplant Dip

Zaalouk. One could say she is the zestier sister to Baba Ghanoush. Bright, vibrant, and equally as delicious, especially when paired with thick sliizes of crusty bread. This dip reminds me of home and childhood.

This Moroccan dip was one that my father would make frequently when he was home on the weekends. I’d see him standing by the stove, stirring the eggplant and tomatoes, watching them succumb to the steady heat.

I always wanted to lend a hand, and be apart of something other than the person who ate the dishes he whipped out. He’d occasionally throw me some parsley to chop, and show me how to carefully cut the fresh herb.

This recipe from my father (and adjusted slightly to my liking of course) is one that reminds me of calm, sunny Saturday afternoons. Fresh, Calming, and Restorative; I hope you feel these things after every single bite.

Zaalouk

Time: 30 minutes

Yield: about 2 cup

INGREDIENTS

• 1 eggplant, peeled and cubed

• 3 Roma tomatoes, peeled, deseeded, and cored

• 4 garlic cloves, smashed

• 1/3 cup chopped parsley

• 1/4 cup olive oil

• 1 teaspoon coriander

• 1/2 teaspoon cumin seed

• 1/2 teaspoon sannam chili or chili powder

• 2 teaspoons sea salt (to start, add more to taste)

• 1/3 cup water

• 1 tablespoon tomato paste

• 1/2 lemon, juiced

• olive oil, for garnish

• olives, for garnish

• lemon, for garnish

• parsley, for garnish

DIRECTIONS

1. Begin peeling the eggplant and cubing it, then peeling and deseeding/decoring the tomatoes. This ensures that the usually flavorless center of the tomato is removed.

2. In a pot, add the eggplant, tomatoes, garlic, parsley, oil, spices, and water. Bring to a simmer and cook, covered, for 10-25 minutes. Stir continuously, allowing the eggplant and tomatoes to mesh together into a dip consistency.

3. Once softened, use a wooden spoon to mash the contents of the pan into a dip consistency.

4. Add tomato paste and lemon juice. Stir and season with salt and pepper.

5. Simmer, uncovered, for another 10 minutes. The dip is ready to be served when it can coat the wooden spoon.

6. Plate. Drizzle olive oil and garnish with olives, lemon wedges, and chopped parsley.

7. Dive in!

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