Moroccan Zaalouk
Moroccan Zaalouk is a delicious and healthy dish that features eggplants and tomatoes. This simple recipe is packed with flavor and is perfect as a side dish or a dip.
Why Make This Recipe
Making Moroccan Zaalouk is a great way to enjoy fresh vegetables in a tasty way. It is easy to prepare and requires minimal ingredients. Whether you’re looking for a vegetarian dish or something to serve at a gathering, this recipe fits the bill.
How to Make Moroccan Zaalouk
Making Moroccan Zaalouk is a straightforward process that you can master in just a few steps.
Ingredients:
- 2 medium eggplants
- 4 medium tomatoes
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt to taste
- Fresh parsley or cilantro for garnish
Directions:
- Peel and dice the eggplants.
- In a pan, heat olive oil over medium heat and add the eggplant.
- Sauté until the eggplant is soft.
- Add minced garlic and cook for another minute.
- Stir in chopped tomatoes, cumin, paprika, and salt.
- Cook for 15-20 minutes until the mixture is thick and the eggplant is fully cooked.
- Mash the mixture with a fork or potato masher to your desired consistency.
- Serve warm or at room temperature, garnished with chopped parsley or cilantro, alongside crusty bread.
How to Serve Moroccan Zaalouk
Moroccan Zaalouk is versatile and can be served in different ways. You can:
- Enjoy it as a dip with crusty bread.
- Serve it as a side dish alongside grilled meats or fish.
- Use it as a filling for wraps or sandwiches.
How to Store Moroccan Zaalouk
You can store leftover Moroccan Zaalouk in an airtight container. It will keep in the refrigerator for about 3-4 days. You can also freeze it for up to 2 months. Just thaw it in the refrigerator before reheating.
Tips to Make Moroccan Zaalouk
- Choose ripe and firm eggplants for the best flavor.
- Adjust the spices to your taste; you can add chili flakes for some heat.
- If you want a smoother texture, blend the mixture instead of mashing it with a fork.
Variation
You can add bell peppers or other vegetables to customize your Moroccan Zaalouk. Some people also like to include a squeeze of lemon juice for added brightness.
FAQs
1. Can I make Moroccan Zaalouk ahead of time?
Yes, you can make it a day before and let it sit in the fridge to enhance the flavors.
2. Is Moroccan Zaalouk vegan?
Yes, this dish is completely vegan and made with plant-based ingredients.
3. Where can I buy eggplants?
You can find eggplants at most grocery stores and farmers’ markets. Want to pick up some fresh eggplants? Buy it here.
Crab and Artichoke Dip
Ingredients
For the dip
- 1 tablespoon olive oil
- 2 cloves garlic, finely chopped
- 1 small shallot, finely chopped
- 8 ounces cream cheese, at room temperature Make sure it's at room temperature for easy mixing.
- 1.5 cups shredded fontina cheese
- 0.5 cups shredded Parmesan
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 2 teaspoons Old Bay seasoning Adjust to taste.
- 2 teaspoons Worcestershire sauce
- 1 lemon (optional) Juice from half for flavor.
- 1 container refrigerated special grade crab, drained Not lump crab.
- 1 can quartered artichoke hearts, drained and roughly chopped
- to taste Fresh chopped parsley, for serving (optional)
- as needed Crostini, pita, or saltines, for serving
Instructions
Preparation
- Preheat your oven to 425 degrees F.
- In a small skillet, heat the olive oil over medium heat. Add the garlic and shallot, and cook until they are soft, about 2 minutes. Turn off the heat.
- In a large bowl, mix together the cream cheese, 1 cup of fontina, 1/4 cup of Parmesan, mayonnaise, sour cream, Old Bay seasoning, Worcestershire sauce, and the juice from half the lemon if desired. Stir well.
- Gently add the crab, chopped artichokes, and the garlic mixture to the bowl. Mix until everything is combined. Taste and add more lemon juice if you want a zesty flavor.
Baking
- Spread the mixture into a 1 1/2-quart baking dish smoothly.
- Mix the remaining fontina and Parmesan in a small bowl and sprinkle it over the top.
- Bake for 20 to 25 minutes until it’s bubbling and golden-brown.
Serving
- Once done, remove it from the oven and let it cool for about 10 minutes.
- Sprinkle with parsley and a bit more Old Bay if you like. Serve hot with crostini or saltines.
