Zaalouk

Ingredients

Eggplant

2 medium-sized, diced

Tomatoes

4 ripe, diced

Garlic

3 cloves, minced

Olive oil

3 tablespoons

Ground cumin

1 teaspoon

Paprika

1 teaspoon

Salt

1 teaspoon (to taste)

Fresh cilantro

1/4 cup, chopped

Fresh parsley

1/4 cup, chopped

Lemon juice

2 tablespoons

Instructions

1. In a large pan, heat the olive oil over medium heat until shimmering.
2. Add the diced eggplant and sauté until softened and slightly caramelized, about 10 minutes.
3. Stir in the minced garlic, cumin, paprika, and salt. Cook for an additional 2 minutes until fragrant.
4. Add the diced tomatoes to the pan and cook for 10-15 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens.
5. Remove the pan from the heat and allow the mixture to cool slightly.
6. Transfer the mixture to a food processor and pulse a few times until you reach your desired consistency (smooth or chunky).
7. Stir in the chopped parsley, cilantro, and lemon juice, mixing well to combine.
8. Taste and adjust the seasoning as needed, adding more salt or lemon juice to enhance flavors.
9. Serve the zaalouk warm or at room temperature, accompanied by bread or crackers for dipping.