Smoky Eggplant Zaalouk (Dip)

Ingredients

  • ¼ cup olive oil  

  • 1 eggplant, peeled and cut into bite-sized chunks  

  • 1 (14.5) oz. can diced tomatoes, drained 

  • 3 garlic cloves, smashed  

  • 1 Tablespoon dried cilantro 

  • 1 Tablespoon lemon juice  

  • 1 ½ teaspoons honey  

  • 1 ½ teaspoons smoked paprika 

  • 1/8 teaspoon salt 

  • 1/2 teaspoon cumin  

  • 1/8 teaspoon cayenne pepper  

Directions
  1. Heat olive oil in a medium saucepan over medium-low heat. 
  2. Add in all ingredients, cover, and cook about 25-30 minutes, or until vegetables are softened. Stir occasionally. 
  3. Uncover pan and crush vegetables with a potato masher until desired consistency is reached. 
  4. Serve either warm or cold as a dip with grilled bread, a spread on a sandwich or with grilled meats.  
Smoky Eggplant Zaalouk (Dip)
Servings
6
Nutrition Facts

Calories: 116

Fat: 8 g

Sodium: 199 mg

Carbohydrate: 10 g

Fiber: 4 g

Protein: 2 g