Moroccan Roasted Eggplant Dip (Zaalouk)

I love making really yummy, healthy meals that will spark creativity and interest in anyone who eats at my table. Hiding vegetables, or leaving them out in the open, is a favorite past-time! Enjoy!

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

½ teaspoon smoked paprika

Pinch ground cayenne pepper

2 tablespoons finely chopped cilantro

Juice of ½ lemon

Assorted Crudite and Pita for serving sliced cucumbers, radishes, carrots, celery etc

Directions at whatsgabycooking.com

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