Zaalouk- Moroccan eggplant dip
Friday night dinner at a moroccan house must start with an array of dips and salads, served with homemade bread.
Every Friday my mom would make at least 12-14 appetizers, all made of cooked or fresh vegetables and herbs.
The selection was never complete without at least 2-3 kinds of eggplant dips.
Zaalouk is very easy to make and leftovers go very well in sandwiches.
(GF, V)
1 c eggplant pulp
½ c roasted peppers, cubed
2 tbs from the chopped parsley and garlic mix
2 tbs preserved lemons
1 tbs lemon juice
3 tbs oil
Salt and pepper
Mix all of the ingredients well. Fix seasoning.