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vibrant zaalouk dip spread over toast points with tangy goat cheese
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Oven Roasted Zaalouk

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer, Side Dish
Cuisine: Middle Eastern
Servings: 3 cups
Author: Christen Clark

Ingredients

  • 1.5 pounds eggplant, peeled and large diced from 2 small or 1 large eggplant
  • 2 large tomatoes quartered
  • 1 red bell pepper de-stemmed and de-seeded, large diced
  • 4 whole cloves garlic
  • 1/4 yellow onion
  • 2 tsp paprika
  • 2 tsp cumin
  • 1/4 tsp cayenne optional
  • 1 tsp salt
  • 1/4 cup fresh parsley rough chopped
  • 1/4 cup fresh cilantro rough chopped
  • 1/4 cup olive oil
  • 3 tbsp fresh squeezed lemon juice

Instructions

  • Toss the eggplant, tomatoes, bell pepper, onion and whole garlic in a large bowl with the spices, salt and olive oil.
    Arrange the veggies on 1 or 2 sheet trays lined with parchment, making sure each piece has its own space to brown. Roast for 30 minutes at 400 degrees, tossing halfway through.
    Once roasted, place the veggies in a food processor with the fresh herbs and lemon juice and puree until desired consistency is reached. You may need to add a splash of water to help it get started puréing.
    Taste and adjust for seasonings then keep refrigerated before enjoying.