Who said eggplants need to be boring? Here’s the best thing that can happen to your Weekend brunch! 👇

Today on #thesolfood we have ZAALOUK (Moroccan roasted eggplant and tomato dip) 🍆 🍅

Ingredients

1/4 cup olive oil
1 medium or 6 small eggplants
2 medium tomatoes (blanch, peel and deseed)
3 garlic cloves
1 tbsp fresh lemon juice
1 1/2 tsp honey
1 tsp smoked paprika and salt
1/2 tsp ground cumin
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
Fresh cilantro leaves

Process

Heat olive oil in a medium saucepan and add the eggplant. Once softened, add the tomatoes, garlic, cilantro, smoked paprika, salt, cumin, paprika, and cayenne pepper.

Let it stew until vegetables are softened for 25 to 30 minutes.

Uncover pan, and crush vegetables with a potato masher to desired consistency. Should be creamy. Add the lemon juice and honey.

Garnish with a sprinkling of cilantro leaves; serve warm or cold with grilled bread, if desired.