Zaalouk with Tahini Recipe
Discover how to make zaalouk with tahini, a creamy Moroccan eggplant dish, with our easy and flavorful recipe.
Equipment
- Large skillet or frying pan
- Food processor or blender
- Mixing bowl
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 2 large Eggplants
- 3 medium chopped Tomatoes
- 3 cloves minced Garlic
- 1/4 cup chopped Cilantro
- 1/4 cup chopped Parsley
- 3 tablespoons Tahini
- 2 tablespoons Lemon juice
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 2 tablespoons Olive oil
- Salt and pepper to taste
Instructions
Prepare the Eggplants
- Cut the eggplants into cubes, salt them, and let them sit for about 30 minutes. This helps draw out bitterness.
- Rinse the eggplant cubes under cold water and pat them dry.
Cook the Veggies
- Heat olive oil in your skillet over medium heat.
- Mix in the garlic and cook until it smells good.
- Toss in the chopped tomatoes and cook until they start to break down.
- Add the eggplants, paprika, and cumin. Stir well to combine.
Blend the Tahini Mixture
- While the veggies are cooking, blend the tahini and lemon juice in a bowl until smooth.
- Stir in the chopped cilantro and parsley.
Combine and Serve
- Once the eggplants are soft and flavorful, remove from heat and let them cool slightly.
- Mix in the tahini blend and adjust salt and pepper to taste.
Notes
- For a creamier texture, add an extra tablespoon of tahini.
- If you like it spicy, a pinch of chili flakes will do the trick.