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Author:
Kevin Curry
Zaalouk – Moroccan Inspired Tomato & Eggplant Spread
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Nutrition per serving
Zaalouk – Moroccan Inspired Tomato & Eggplant Spread
Substitution
Note
- 1 1/2 lb (681g) tomatoes (on the vine)
- 1 large (~1lb) eggplant, peeled and chopped into 2-inch pieces
- 4 garlic cloves, minced
- 1 tablespoon smoked paprika OR chili powder
- 1 tablespoon cumin
- 1/2 teaspoon cinnamon (OPTIONAL)
- 4 tablespoons olive oil
- sea salt & pepper to taste
- 1/3 cup water
- 1/2 cup finely chopped parsley
Steps
Step 1
Set a large pot on medium heat and immediately add all of the ingredients except parsley. Stir and toss using a spatula to ensure the seasoning has coated all the ingredients.
Step 2
Bring it to a light simmer, reduce the heat to low-medium, then cover and cook for at least 15 minutes.
Step 3
Use the back of a spatula to mash up the tomatoes and eggplant and continue stirring.
Step 4
Cook for another 10 – 15 minutes until a the majority of the liquid has evaporated and a paste is created. Monitor the heat to ensure nothing is burning.
Step 5
Fold in the parsley and season to taste with sea salt & pepper.
Step 6
Enjoy this immediately while hot but I enjoy it BEST when it has chilled overnight, a great make ahead recipe for a party or tailgate. Enjoy with pita bread or toasted sourdough.
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Zaalouk – Moroccan Inspired Tomato & Eggplant Spread
Kevin Curry
INGREDIENTS
- 1 1/2 lb (681g) tomatoes (on the vine)
- 1 large (~1lb) eggplant, peeled and chopped into 2-inch pieces
- 4 garlic cloves, minced
- 1 tablespoon smoked paprika OR chili powder
- 1 tablespoon cumin
- 1/2 teaspoon cinnamon (OPTIONAL)
- 4 tablespoons olive oil
- sea salt & pepper to taste
- 1/3 cup water
- 1/2 cup finely chopped parsley
INSTRUCTIONS
-
Set a large pot on medium heat and immediately add all of the ingredients except parsley. Stir and toss using a spatula to ensure the seasoning has coated all the ingredients.
-
Bring it to a light simmer, reduce the heat to low-medium, then cover and cook for at least 15 minutes.
-
Use the back of a spatula to mash up the tomatoes and eggplant and continue stirring.
-
Cook for another 10 – 15 minutes until a the majority of the liquid has evaporated and a paste is created. Monitor the heat to ensure nothing is burning.
-
Fold in the parsley and season to taste with sea salt & pepper.
-
Enjoy this immediately while hot but I enjoy it BEST when it has chilled overnight, a great make ahead recipe for a party or tailgate. Enjoy with pita bread or toasted sourdough.
Feb 07 2024
I loved it so delicious
finally! someone else – I never get tired of this recipe.