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Zaalouk (Moroccan Eggplant and Tomato Dip)

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Recipe by
Foodqood
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Recipe by
Foodqood
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Ingredients

  • 3 eggplants
  • 3 tomatoes
  • 1 clove garlic, minced
  • 2 handfuls chopped parsley (divided)
  • Extra virgin olive oil, to taste
  • 1 tablespoon paprika
  • 1 tablespoon cumin
  • 1 tablespoon salt
  • 1 teaspoon turmeric
  • 1 teaspoon coriander
  • 1 teaspoon pepper
  • 2 tablespoons tomato paste

Instructions

  1. Initial Preparation:

    • Cut the eggplants and tomatoes into pieces.
    • In a pressure cooker, combine the eggplants, tomatoes, garlic, one handful of parsley, a drizzle of extra virgin olive oil, and all the spices (paprika, cumin, salt, turmeric, coriander, and pepper).

  2. Cooking:

    • Close the pressure cooker and cook on low heat for 20 minutes from the moment it starts whistling.

  3. Finishing:

    • Open the pressure cooker and add 2 tablespoons of tomato paste, the second handful of parsley, and a drizzle of extra virgin olive oil.
    • Cook on medium heat until the mixture is well reduced and dried.

  4. Serving:

    • Serve the Eggplant Zaalouk with warm bread. Enjoy!
Creator
Foodqood
Cooks by profession and passion. Has taken the web by storm with scrumptious recipes cooked to the rhythm of music and ASMR. Impossible to resist his videos: a triumph of sounds and crunchiness.