Zaalouk (Moroccan Eggplant Dip) 🍲 Grab the ebook & join our plant‑powered family! 💚 Link in bio
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👩🍳 Video credit: @dr.vegan || TikTok
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This is daluk or Moroccan egg bon salad. To a large skillet, add extra virgin olive oil, chopped tomatoes, minced garlic, ground cumin, paprika, salt, red pepper flakes. Stir and cook on medium heat for about 5 to 10 minutes. Then, when the tomatoes are nice and creamy, add diced eggplants, water, about a cup. Give it a quick mix. Then cover with a lid and cook it on medium heat for about 20 minutes. Then, when the egg bone is cooked, add finely chopped parsley and cilantro. Then, stir it and keep cooking it for a couple of minutes until the liquid has evaporated. Now you can serve this a look like this with a chunky texture and turn it into a puree- like consistency. You can serve this dish warm or at room temperature. Arrange it on a plate. Add a squeeze of lemon juice on top. Some freshly chopped parsley. Then serve it with warm pita bread. Easy, right?