Moroccan Zaalouk is an old-time favorite in many Moroccan families - it’s easy to make, creamy and so versatile. You can use it as a side dish for fish, poultry and meats, or as a bread topping to share with friends as a dip. Give a try to this amazing Moroccan Zaalouk and enjoy this amazing way of including more veggies in your diet. Moroccan Zaalouk is an old-time favorite in many Moroccan families - it’s easy to mak...
1 tbsp olive oil
2 cloves garlic
0.3 cilantro leaves
0.3 cups parsley
1 tsp paprika
1 tsp ground cumin
1 tsp salt
0.3 cups water
1 lemon wedges
herbs de Provence
Keep cooking the same
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Cut the eggplants, tomatoes, garlic and fresh herbs.
Heat a non-stick skillet or pot to medium-high and add the olive oil.
Add the eggplants, tomatoes, garlic, cilantro, parsley, paprika, cumin, salt, pepper and water.
Cook at low-medium heat for 30-45 minutes, or until everything’s soft.
Use a potato masher to break everything in the same pot, add the lemon wedge and cook for 5 more minutes.
If you want, you can remove the bigger chunks of eggplant skin with a fork.
Serve with fresh herbs and olive oil.
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