# @uncomplicatedchef on Instagram - **Type:** Video - **Original URL:** https://www.instagram.com/p/C9k48OkBdfe - **Gondola URL:** https://gondola.cc/posts/20768429-uncomplicatedchef-instagram - **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/thumbnails/427032a3c5.jpg - **Posted:** 2024-07-18T19:51:29.000+00:00 - **Account Owner:** Albana/Food Blogger (@uncomplicatedchef) — https://gondola.cc/uncomplicatedchef ## Caption 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 and prepare a bowl of ice water. Make a small X incision at the bottom of each tomato. Blanch the tomatoes in boiling water for about 30 seconds, then transfer them to the ice water. Peel the tomatoes and chop them into small pieces. In a large skillet heat the olive oil over medium heat. Add the minced garlic, 1 tbsp parsley and chili flakes and cook for about 1 minute, or until fragrant. Add the chopped tomatoes and cook for about 10 minutes, stirring occasionally, until they begin to break down and form a sauce. Add tomato paste and continue to stir. Add the chopped eggplant, tomato paste cumin, paprika, salt, and pepper. Stir to combine. Cook the mixture for another 10 minutes, stirring occasionally, until it thickens and the flavors meld together. If the mixture becomes too dry, you can add a little water or olive oil. Once cooked, remove the zaalouk from the heat and let it cool. Garnish with chopped fresh parsley and olive oil if desired. Serve the zaalouk warm or at room temperature with crusty bread, pita, or as a side dish to grilled meats or fish. #eggplantdip #eggplantrecipes #eggplants #summerfood #postoftheday #eatseasonal #reeloftheday #yumm ## Stats - **Views:** 529 - **Likes:** 287 - **Shares:** 0 - **Comments:** 114 ## Tags eatseasonal, eggplants, yumm, summerfood, reeloftheday, postoftheday, eggplantrecipes, eggplantdip --- Copyright (c) Gondola