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Moroccan Zaalouk (Eggplant and Tomato Dip)

A smoky Moroccan eggplant and tomato dip made quickly in a pressure cooker, flavored with a make-ahead chermoula base.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Moroccan
Ingredients Method

Ingredients
  

  • 2 eggplants diced
  • 1 green pepper diced
  • 1 tomato diced
  • 3 cloves garlic minced
  • 1 handful rbii celery, chopped
  • 1/2 tbsp prepared chermoula
  • 1 pinch black pepper
  • 1 pinch sweet paprika
  • 1 pinch salt
  • 2 tbsp oil half olive half vegetable
  • 1 lemon cut into wedges, for serving

Method
 

  1. Put the diced eggplant, pepper, and tomato into the pressure cooker along with the garlic, rbii, and the spoonful of chermoula.
  2. Add the black pepper, paprika, salt, and the oil blend.
  3. Close the lid and cook over medium heat until the valve starts whistling, then count 10 minutes and turn off the heat.
  4. Once the pressure has released, mash the mixture with an immersion blender and stir over low heat until the liquid cooks off.
  5. Serve warm or at room temperature with lemon wedges.