Roasted Eggplant Dip (Zaalouk)
Total Time
1 hour and 5 minutes
Prep Time
15 minutes
Cook Time
50 minutes
Rating
5 out of 5 stars
(2)
Ingredients
8 servings
- 2 eggplants (about 12 ounces each)
- 6 cloves garlic
- 1 teaspoon kosher sea salt (or more as needed)
- 6 tablespoons olive oil
- 12 ounces peeled (seeded and finely chopped fresh tomatoes)
- 1 teaspoon ground cumin (toasted)
- 1/2 teaspoon smoked paprika
- Pinch ground cayenne pepper
- 2 tablespoons finely chopped cilantro
- Juice of 1/2 lemon
- Assorted Crudite and Pita for serving (sliced cucumbers, radishes, carrots, celery etc)
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Preparation
Step 1
Position an oven rack 6 inches from the broiling element; preheat the broiler. Line a rimmed baking sheet with aluminum foil, then lightly grease with cooking oil spray.
Step 2
Cut the eggplants in half and place them cut sides down on the baking sheet. Broil for about 20 minutes or until blackened and collapsed. Transfer the eggplants to a colander to cool slightly, then scoop out the flesh and let it drain in the colander, discarding any large pockets of seeds. Squeeze gently to extract more juices.
Step 3
Use the flat side of a chef’s knife to crush the garlic (to taste). Sprinkle with 1/2 teaspoon of the salt and mash to form a paste.
Step 4
Heat 3 tablespoons of the oil in an enameled cast-iron pan, over medium heat. Once the oil shimmers, add the tomatoes, salted garlic, cumin, paprika, cayenne pepper and the remaining 1/2 teaspoon of salt. Cook for about 20 minutes, stirring occasionally, until the tomatoes have thickened into a sauce and most of the moisture in the pot has evaporated.
Step 5
Add the eggplant flesh, using the back of a spoon or fork to crush any big lumps. Stir in the cilantro and cook for 10 to 15 minutes, stirring often, to form a mixture that is thick yet not dry. Transfer to a serving bowl. Fold in the lemon juice and the remaining 2 1/2 tablespoons oil. Taste and add more salt, as needed.
Step 6
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