How to make Nargisse Benkabbou’s smoky zaalouk
By Ella Walker . Published 2020-06-18BOLD-Food
This wonderfully tasty dip is the kind you can slather on so many things.
- Heat the olive oil in a medium saucepan and add all the ingredients. Cover the pan and cook over a medium-low heat for about 30 minutes until the vegetables are soft, stirring occasionally to make sure they don’t stick to the base of the pan.
- Uncover the pan and crush the vegetables with a potato masher, then leave to cook for about five minutes over a medium heat, stirring occasionally, until all the liquid has evaporated. Taste and adjust the seasoning, adding salt if necessary.
- Serve warm or cold, garnished with a sprinkling of coriander, as a side, dip or spread on khobz.