ZAALOUK
MOROCCAN EGGPLANT DIP
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In a medium sized stock pot combine everything except the vinegar and mix. Turn the heat up to medium high and bring to a simmer.
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Next, cover and continue to simmer over medium heat for 20 minutes or until the eggplant has broken down and reduced significantly.
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Check the consistency and if it's too dry add a splash of water. Finally, add the vinegar and mix to combine. Mash to desired consistency with a fork.
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Serve with a slice of toasted bread, a drizzle of olive oil and a sprinkle of cilantro and paprika if desired.
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