1 large onion, chopped
2 -3 eggplant, peeled and
chopped into 1-inch cubes
¼ cup olive oil
4 cloves garlic minced
2 tablespoon parsley chopped
2 tablespoon cilantro chopped
2 teaspoon smoked paprika
2 teaspoon cumin
1 teaspoon kosher salt
1/8 teaspoon cayenne powder
½ cup water
1 lemon (2-3 tablespoon juice)

In a Dutch oven or deep skillet, heat olive oil over medium heat. Add the onion and sauté until starts getting color. Add eggplant, tomato paste, garlic, parsley, cilantro, paprika, cumin, salt, cayenne, and 1/3 cup of water. Stir to combine.
Cover and cook over medium heat for 20-25 minutes, or until the eggplant are soft enough to mash.
Stir in lemon juice and continue cooking uncovered over low heat to reduce liquid, stirring frequently; occasionally scraping the bottom of the pan. Adjust the heat if necessary to avoid contents from scorching.
When the zaalouk is reduced to desired consistency, Mash with a potato masher leaving some large eggplant pieces. Taste, then adjust seasoning with salt or additional lemon juice if needed. Plate into serving dish and drizzle with olive oil. Serve warm or cold with pita or crusty bread.

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