Description
Zaalouk is a delicious Moroccan eggplant salad featuring roasted eggplants combined with fresh tomatoes and spices, making it a perfect side or dip.
Ingredients
Scale
- 2 medium aubergines (eggplants)
- 2 medium tomatoes, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish
- Lemon juice to taste
Instructions
- Cut the aubergines into cubes and place them in a colander. Sprinkle with salt and let them sit to draw out moisture for about 30 minutes. Rinse and pat dry.
- Heat olive oil in a pan over medium heat and add the aubergine cubes. Cook until golden and soft, about 10-15 minutes.
- Add minced garlic, diced tomatoes, cumin, paprika, salt, and pepper. Stir well and cook for an additional 10 minutes until the mixture thickens.
- Adjust seasoning with salt, pepper, and lemon juice to taste.
- Remove from heat and let cool. Serve at room temperature, garnished with fresh parsley.
Notes
For added flavor, consider grilling the eggplants instead of sautéing them. Feel free to add chili peppers for a spicy kick.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg