Zaalouk
Whole eggplant charred over an open flame until blackened and blistered, then simmered down with grated tomato, garlic, and cumin into a soft, jammy dip. The open-flame char is what gives zaalouk its smoky depth, distinguishing it in both technique and texture from baba ganoush; simply boiling or steaming the eggplant loses that essential smokiness.
Vegan
Ingredients
- 2 large eggplants
- 4 ripe tomatoes, grated or finely chopped, skins removed
- 4 cloves garlic, minced
- 1/4 cup olive oil, plus extra for serving
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/4 tsp cayenne pepper, optional
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lemon juice
- Salt, to taste
Steps
- Char the whole eggplants directly over a gas flame or under a broiler, turning occasionally, until the skin is blackened and blistered and the flesh is soft, about 15-20 minutes.
- Let cool, then peel off the charred skin and roughly chop or mash the flesh.
- Heat the olive oil in a pan and saute the garlic briefly until fragrant.
- Add the grated tomatoes, cumin, paprika, and cayenne, and simmer 8-10 minutes until the tomato reduces and thickens.
- Stir in the mashed eggplant, season with salt, and simmer together 10-15 minutes, mashing with a fork occasionally, until thick and well combined.
- Stir in the lemon juice, parsley, and cilantro, and adjust seasoning.
- Serve warm or at room temperature, drizzled with olive oil, alongside crusty bread.