Back to 4 servings 1 eggplant, peeled and cubed 3 Roma tomatoes, peeled, deseeded, and cored 4 garlic cloves, smashed 0.333 cup chopped parsley 0.25 cup olive oil 1 teaspoon coriander 0.5 teaspoon cumin seed 0.5 teaspoon sannam chili or chili powder 2 teaspoons sea salt, to start, add more to taste 0.333 cup water 1 tablespoon tomato paste 0.5 lemon, juiced For garnish olive oil, for garnish olives, for garnish lemon, for garnish parsley, for garnish
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1 Step 1: Begin peeling the eggplant and cubing it, then peeling and deseeding/decoring the tomatoes. This ensures that the usually flavorless center of the tomato is removed.2 Step 2: In a pot, add the eggplant, tomatoes, garlic, parsley, oil, spices, and water. Bring to a simmer and cook, covered, for 10-25 minutes. Stir continuously, allowing the eggplant and tomatoes to mesh together into a dip consistency.3 Step 3: Once softened, use a wooden spoon to mash the contents of the pan into a dip consistency.4 Step 4: Add tomato paste and lemon juice. Stir and season with salt and pepper.5 Step 5: Simmer, uncovered, for another 10 minutes. The dip is ready to be served when it can coat the wooden spoon.6 Step 6: Plate. Drizzle olive oil and garnish with olives, lemon wedges, and chopped parsley.getsaucepan.com/r/a7908803-ea64-4655-986a-a12b3b1ef92d · Original: https://www.lahbco.com/dips/zaalouk
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