Moroccan Eggplant Dip with Walnuts Zaalouk
Today, we bring to you a recipe for zaalouk, an authentic Moroccan eggplant dip with walnuts. It's a quick eggplant recipe with very delicious taste and very good texture.
This eggplant dip is cooked in a wonderfully flavorful mix of simple ingredients that are easily found in most grocery stores or markets. Zaalouk is typically served as a side dish alongside grilled meats or fish; however, it can also be enjoyed with pita bread, crackers or even vegetables.
What you will need to feed 4 guests:
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Preparation
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Pre heat the over at 180°C / °F, put the eggplants whole in the oven for 20 min or until you can easily cut through the meat with a knife |
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Still hot, put them in a hermetic container so that they can sweat Leave minimum 30 min or until they’re cooled enough that you can manipulate them with your hands without burning yourself The skin of the eggplant should know easily peel using finger or a knife Remove all the skin and the stem |
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Mash with a fork or a blender, be careful to not over mix it as we want the consistency to be thick and we should still have small chunks of the eggplant |
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Put in the pan over medium to high heat, add the grated garlic, olive oil and salt |
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When the eggplant has become creamier (around 15 min) add the crushed walnuts in the pan Let cook for another 7 minutes stirring well so the walnuts are well incorporated |
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Remove from heat and let cool This dish is better served at room temperature Serve with your favorite bread Can be used as a side dish or a snack |
We hope you will enjoy this recipe! Don't forget to share your meal with us on Instagram @mytindy
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