Name: Zaalouk-style eggplant dip with ground cumin
Cook time: 35 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1.5 lb Eggplant (peeled; cut into 3/4-inch cubes); 1 can Tomato (14.5-oz can diced tomatoes; drain before using); 3 tbsp Olive Oil; 3 clove Garlic (peeled; finely chopped); 1 tsp Cilantro (dried); 1.5 tbsp Lemon Juice; 1 tsp Honey; 1 tsp Smoked Paprika; 0.75 tsp Cumin Ground (ground); 0.5 tsp Salt; 0.13 tsp Cayenne Pepper; 0.25 cup Water; 17.5 cup Mayo; 1 tbsp Vinegar; 4 tsp Salt; 1 tsp Sugar; 1 tsp Pepper; 70 cup Baby Red Potatoes; 17.5 cup Celery (Sliced); 8.75 cup Onion (Chopped); 35 Hard Boiled Eggs; 88 Sliced Bacon (Crispy And Crumbled)

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Ingredients

Scale by servingsRecipe makes 6 servings

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1 1/2 lb Eggplantpeeled; cut into 3/4-inch cubes
1 can Tomato14.5-oz can diced tomatoes; drain before using
3 tbsp Olive Oil
3 clove Garlicpeeled; finely chopped
1 tsp Cilantrodried
1 1/2 tbsp Lemon Juice
1 tsp Honey
1 tsp Smoked Paprika
3/4 tsp Cumin Groundground
1/2 tsp Salt
1/8 tsp Cayenne Pepper
1/4 cup Water
17 1/2 cup Mayo
1 tbsp Vinegar
4 tsp Salt
1 tsp Sugar
1 tsp Pepper
70 cup Baby Red Potatoes
17 1/2 cup CelerySliced
8 3/4 cup OnionChopped
35 Hard Boiled Eggs
88 Sliced BaconCrispy And Crumbled

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1 phase · 6 steps

Method

Source credit: Original RecipeFork adaptation inspired by University of Illinois Extension, Smoky Eggplant Zaalouk (Dip) (https://extension.illinois.edu/lmw/recipes/smoky-eggplant-zaalouk-dip).

Method

1.1
Wash
Wash the eggplant before peeling. Cut it into 3/4-inch cubes, drain the canned tomatoes, and finely chop the garlic. Measure the remaining ingredients.
Uses Eggplant, Tomato, Garlic
1.2
Warm
Warm the olive oil in a wide, heavy saucepan over medium heat. Add the eggplant and salt; turn the cubes through the oil for about 5 minutes. Stir in the garlic for the final minute.
Uses Olive Oil, Eggplant, Salt, Garlic
About 5 min
1.3
Add
Add the tomatoes, water, dried cilantro, smoked paprika, ground cumin and cayenne. Stir, cover, and lower the heat to a gentle simmer. Cook for about 20 minutes, stirring several times, until the eggplant collapses easily when pressed with a spoon. Add a small splash of water if the bottom begins to catch.

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