Looking for a flavorful dip to enjoy this summer? I find that homemade zaalouk, made with vibrant seasonal produce, is just the thing. This eggplant dip is delicious and perfect as an appetizer or side dish. My husband doesn’t usually like eggplants, but he almost finished the entire bowl. I hope you love it as much as we do! 4 serving Ingredients 1 medium eggplants 3 large tomatoes 3 cloves of garlic, minced 1 tablespoon tomato paste (optional) 2 tablespoons olive oil 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon salt (adjust to taste) 1/4 tsp red chili flakes 1/4 teaspoon ground black pepper 2 tablespoon chopped fresh parsley Instructions Preheat your oven to 400F Pierce the eggplants several times with a fork, then place them on a baking sheet. Roast the eggplants in the oven for about 30-40 minutes, or until they are soft and the skin is charred. Allow the eggplants to cool, then peel off the skin, scoop the flesh out and chop into small pieces. Boil water in a pot an...