Discover how to make a delicious Moroccan Zaalouk, a simple eggplant and tomato dip, perfect for gatherings or a quick snack! Follow our step-by-step instructions to elevate your culinary skills.
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To prepare a delightful Moroccan saluc. Start by roasting two medium-sized eggplants until the skin is charred and soft. Once roasted, allow them to cool. Peel off the skin and chop the flesh. In a pan, heat 3 tablespoons of olive oil over medium heat, adding one chopped onion and sautéing until it’s golden. Next, introduce two minced garlic cloves, one teaspoon of ground cumin, and a pinch of cayenne pepper for a slight kick. Stir in four diced tomatoes and the chopped eggplant, cooking for about 10 minutes until the mixture thickens. Then season with salt and garnish with fresh parsley. Enjoy this dish warm or at room temperature with crusty