Moroccan Zaalouk: Tomato Based Baba Ganoush Recipe
The Zaalouk tomato based baba ganoush recipe is smoky, spiced moroccan dip that makes an awesome appetizer served with grilled pita or accompaniment for grilled meats.
Ingredients
- 2 medium-sized eggplants
- 4-5 Roma tomatoes seeded and diced
- 3 tablespoons olive oil
- 1 onion finely chopped
- 3 cloves garlic minced or 2 tbsp. garlic puree
- 1 tbsp. ginger puree
- 1 teaspoon cumin seeds or 1-2 tsp. cumin powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1 tsp. red chili powder
- 1 tsp. curry powder
- 1/2 tsp. cinnamon
- 1 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 2 tbsp. tomato paste
- 3/4 cup water
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley or cilantro optional, for garnish
Instructions
Grilling Instructions:
- Preheat your BBQ on Medium-High.
- Place your eggplants on the BBQ.
- Grill your eggplant for a total of 25 minutes and turn every 5 minutes. I like to set my timer for the 5 minute intervals to make sure I don't forget to turn them.
- Take them off the grill and let cool.
- Peel the skins off and take a good part of the seeds out using your knife.
- Add the eggplant to a food processor and blend.
Tomato & Onion Base
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add in the puree garlic, ginger and spices including the salt & pepper.
- Add the tomato paste and cook out the bitterness for approximatley 1-2 minutes.
- Add water and simmer for approximately 5 minutes.
- Now add the tomato sauce and fresh lemon juice to the food processor together with the eggplant. Blend together until smooth.
- Add the Zaalouk to a serving bowl, add some fresh cilantro and serve with pita chips or add as a side to grilled meats.