Carolina Kitchen: Zaalouk

Carolina Kitchen: Zaalouk

by Rezaz Chef Laura Samford


  • 4 eggplant
  • 4T tahini
  • 2T lemon juice
  • 2T mint
  • 1/2c diced tomato
  • Salt and pepper


  1. Grill the eggplant and put into a bowl and cover with plastic.
  2. Let the eggplant fully cool.
  3. Once the eggplants are cooled, peel off the skin and put the pulp into a bowl.
  4. If the eggplant is not fine enough, then put it into a robo coupe and puree it.
  5. Add the chopped mint and the rest of the ingredients, salt and pepper to taste.
  6. Let the dip get cold and serve with pita chips or vegetables.
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