Zaalouk - Moroccan Eggplant and Tomato Dip
Ingredients
- 2 aubergines
- 3 tomatoes
- 2 green peppers long variety
- 2 tsp paprika
- 2 garlic cloves
- 1 tsp cumin
- Black pepper to taste
- Salt to taste
- 1 bunch of fresh coriander
- 1 bunch of fresh parsley
- Extra virgin olive oil
- Sliced bread to serve
- 1 tbsp tomato paste
Instructions
- Roast the aubergines and peppers: Prepare the aubergines and peppers on a baking tray. Poke the aubergine with a foro on all sides. Brush the vegetables with olive oil and cook at the highest temperature (250 C) for about 20/25 minutes until charred on both sides.
- Cook the tomatoes: In the meantime bring some water to the boil, make a cross cut in the tomatoes on the top and add the tomatoes to the water, wait for 30/40 seconds and remove from the water. Now peel the tomatoes, and cut them into small cubes.
- Pan fry the tomatoes: In a pan heat up 2 tbsp of olive oil, add grated garlic, then add the tomatoes, salt, the spices and the fresh herbs. and cook until the tomatoes are very soft.
- Prepare the vegetables: When the aubergine and peppers are done, cover them for a few minutes, to create steam and to make it easier to peel. Peel both aubergines and peppers, cut the aubergines very finely and the peppers in small pieces.
- Finish cooking: Add them to the pan with the tomatoes and mix to combine and cook for a few more minutes. Optionally you can add some tomato paste to make it more red.
- Serve and top with some more fresh herbs and a drizzle of olive oil.
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