Roasted Eggplant Dip Zaalouk
Ingredients
- 2 eggplants (about 12 ounces each)
- 6 cloves garlic
- 1 teaspoon kosher sea salt (or more as needed)
- 6 tablespoons olive oil
- 12 ounces peeled (seeded and finely chopped fresh tomatoes)
- 1 teaspoon ground cumin (toasted)
- 1/2 teaspoon smoked paprika
- Pinch ground cayenne pepper
- 2 tablespoons finely chopped cilantro
- Juice of 1/2 lemon
- Assorted Crudite and Pita for serving (sliced cucumbers, radishes, carrots, celery etc)
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