Description
A flavorful Moroccan eggplant and tomato salad that is both healthy and easy to prepare.
Ingredients
Scale
- 2 large eggplants
- 3 tomatoes
- 2 cloves of garlic
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt to taste
- Olive oil
- Fresh parsley for garnish
Instructions
- Roast the eggplants in the oven at 400°F (200°C) for about 30-40 minutes until tender.
- Let them cool, then peel and chop the eggplants.
- Heat some olive oil in a pan and sauté the minced garlic for a minute.
- Add the chopped tomatoes and cook until they soften.
- Stir in the roasted eggplant, cumin, paprika, and salt. Cook for another 10 minutes, stirring occasionally.
- Remove from heat and let it cool.
- Serve the Zaalouk with toasted bread and garnish with fresh parsley.
Notes
Zaalouk can be served warm or at room temperature. It pairs wonderfully with crusty bread and can be customized with additional vegetables.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg