Zaalouk - Eggplant Dip


1 Large Eggplant
3 - 4 fresh Tomatoes
1 large Sweet Pepper/Bell Pepper (any color)
2 Garlic Cloves minced
Fresh Cilantro chopped aprx 3/4 cup
salt to taste
1 Tbsp Cumin Powder
1 tsp Sweet Smoked Paprika
1/2 - 1 tsp black pepper
1 tsp Harissa Paste
1/2 cup Olive Oil


Partially peel the skin on the Eggplant. See photo/video
Slice the Eggplant into large cubes and place in a pressure cooker.
Add 1/2 of water and 1/4 tsp of salt to the Eggplant.
Lock and place the pressure cooker on high heat until the whistle sounds.
Once the whistle sounds reduce the heat to Simmer and let it cook for 7 minutes only.
Remove the cooker off the heat. When safe, open and drain the excess water.

Note: Follow your own pressure cooker safety instructions You don't have to use the pressure cooker. The purpose is simply to soften the eggplant. You can steam, boil or deep fry the Eggplant until soft. Its your choice.

Place the Tomatoes in boiling hot water for few seconds just to break the skin for easy peeling.
Immediately place in cold water and peel the tomatoes.
Chop the tomatoes into small cubes.
Chop the cilantro and the garlic

Bell Pepper
Place the large pepper on an open fire (grill or gas stove)
Grill on all sides until the whole outer skin is black/burnt
Immediately sweat the pepper by placing it in a plastic bag for 5 min. This makes it much easier to remove the skin.
Remove the pepper and peel the burnt skin. Remove seeds slice it to small pieces

Add the Tomatoes, Bell Pepper, Cilantro and Garlic to the Eggplant.
On Med-High heat - mix and smash/stir all ingredients together.
Add salt and black pepper to taste
Add 1 Tbsp of cumin, 1 tsp Harissa paste, 1 tsp Sweet Smoked Paprika and keep mixing for 5 min.
After few minutes the mix should be less watery. Add 1/2 cup of olive oil and stir for 3 minutes on Low heat.

Remove from heat and serve warm.
Can be served as warm side dish or a cold salad. See video