“I became familiar with smoked paprika at cookery school,” Benkabbou says. “I am so grateful for discovering this flamboyant spice because it gives my zaalouk the smokiness I didn’t know it was missing. Serve this with grilled meat or fish, or as a spread in a sandwich.”

Nargisse Benkabbou
This Story Originally Appeared On cookinglight.com

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Recipe Summary

active:
30 mins
total:
30 mins
Yield:
Serves 6 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a medium saucepan over medium-low. Add eggplant, tomatoes, garlic, cilantro, lemon juice, honey, smoked paprika, salt, cumin, paprika, and cayenne pepper. Cover and cook, stirring occasionally, until vegetables are softened, 25 to 30 minutes.

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  • Uncover pan, and crush vegetables with a potato masher to desired consistency.

  • Garnish with a sprinkling of cilantro leaves; serve warm or cold with grilled bread, if desired.

Nutrition Facts

112 calories; fat 9g; saturated fat 1g; protein 2g; carbohydrates 10g; fiber 3g; sugars 6g; added sugar 1g; sodium 246mg.
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