Zaalouk

Ingredients

• Lemon juice - 1 tablespoon
• Fresh cilantro - 2 tablespoons, chopped
• Fresh parsley - 2 tablespoons, chopped
• Salt - To taste
• Paprika - 1 teaspoon
• Cumin - 1 teaspoon
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Tomatoes - 4 medium, diced
• Eggplant - 2 large, diced

Instructions

1. Heat the olive oil in a large pan over medium heat.
2. Add the diced eggplant and cook until softened, about 10 minutes.
3. Add the minced garlic, cumin, paprika, and salt. Cook for another 2 minutes.
4. Add the diced tomatoes and cook for 10-15 minutes, until the tomatoes are soft and the mixture has thickened.
5. Remove from heat and let the mixture cool slightly.
6. Transfer the mixture to a food processor and pulse a few times until you reach your desired consistency.
7. Stir in the chopped parsley, cilantro, and lemon juice.
8. Taste and adjust the seasoning if needed.
9. Serve the zaalouk as a dip or side dish with bread or crackers.