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Zaalouk - Moroccan Eggplant Dip Recipe (with Video)

Vegan, Gluten-free, Grain-free
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Discover our Zaalouk - Moroccan Eggplant Dip Recipe, a International recipe perfect as a appetizer recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 50min


- 2 eggplants
- 1 Tomato, large
- 6 clove Garlic, peeled
- 1 tsp Cumin, ground
- 1 tsp Paprika, ground
- 1 tsp Ginger, ground
- 1 Lemon, juiced
- 1 c Parsley, fresh, loosely packed
- 1 c Cilantro, fresh, loosely packed
- 2 tbsp Extra virgin olive oil
- 1 tsp Salt, or to taste
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Preparing the Eggplant
1. Wash the eggplant and pierce it with a knife a few times.
2. Stuff with the garlic and brush with olive oil.
3. Roast in the oven at 395 degrees F for about 30–50 minutes until the eggplant is very soft.
4. Make sure it's thoroughly cooked. The cooking time depends on the ripeness and size of the eggplant.
Preparing the Tomato Mixture
1. Meanwhile, chop the tomato into cubes and roast in olive oil together with cumin, paprika, and ginger until the tomato is soft.
2. Remove from heat.
3. Chop the fresh herbs.
Combining and Serving
1. Once the eggplant is done, let it cool for just a bit.
2. Remove the garlicky flesh and add it to the tomato mixture.
3. Add lemon juice, fresh herbs, and salt.
4. Mash it all together well with a fork or potato masher.
5. Enjoy with warm bread!

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