Moroccan eggplant dip (Zaalouk)

Serves 6 (makes about 3 cups)

It’s a dip! It’s a spread! It’s a heavenly vegetarian side-dish!

Tangy, packed with flavour and super-healthy to boot, if you like eggplant you’ll love this unique and versatile dish. The possibilities are endless. Here’s how we love to use it:

• Spread on focaccia and bake until hot

• Serve (hot or cold) with toasted pita wedges

• Use cold as a spread in a sandwich (with hummus and watercress.. yum!)

• In a pita wrap with falafel, along with vegan aioli and/or hummus

INGREDIENTS:

• 2 tbsp olive oil

• 1 1/2 tbsp Savvy Pantry Moroccan Spice seasoning mix

• 1 large eggplant

• 2 medium tomatoes, seeds removed then diced (you can leave the seeds in, but the final spread will have a lot of seeds in it, and it will also need to be boiled down a bit because there is more water)

• 2 cloves garlic, minced

• 3 tbsp freshly squeezed lemon juice (approx. 1 lemon)

• 1-2 tbsp chopped fresh cilantro

• Salt to taste

PREPARATION :

1. Wash and peel the skin off of half of the eggplant (this gives a softer consistency to the dish and enables you to mash the eggplants more easily), then cut the eggplant in small cubes.

2. In a medium sized pan, heat the olive oil and add all the ingredients except the cilantro and the salt.

3. Cover and cook over medium-low heat until the eggplant is very soft, about 30 minutes. Stir occasionally to make sure the vegetables don't stick to the pan.

4. Mash the vegetables with a potato masher. If you’d like a thicker spread, cook uncovered for a few minutes, stirring constantly, until the desired consistency is reached.

5. Stir in chopped cilantro, and add salt and/or more lemon juice, to taste