Zaalouk (Moroccan Eggplant and Tomato Dip)
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
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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).
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Cooking:
- Close the pressure cooker and cook on low heat for 20 minutes from the moment it starts whistling.
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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.
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Serving:
- Serve the Eggplant Zaalouk with warm bread. Enjoy!
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