Name: Zaalouk
Prep time: 27 min
Cook time: 35 min
Total time: 1 h 2 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 2 eggplant, cut into 2 cm cubes; 500 g tomatoes, grated or finely chopped; 4 clove garlic, minced; 3 tbsp olive oil; 1 tsp ground cumin; 1 tsp paprika; ½ bunch cilantro, chopped; 1 tbsp lemon juice; salt, to taste

Photo: Tamorlan, CC BY-SA 3.0, via Wikimedia Commons (https://commons.wikimedia.org/wiki/File:Zaalouk-01.JPG)

A warm Moroccan salad of silky roasted eggplant and tomato spiced with cumin and paprika. Serve with bread or as a side.

Start cooking1 hr 2 min

Nutrition

Per serving · Estimate

160kcal· 8% of your day

3 g
Protein: 15.5 g
Carbs: 11 g
Fat

Vitamins & minerals

Vitamin C28% 25 mg
Vitamin B624% 0.4 mg
Vitamin E20% 3 mg
Vitamin K20% 24 mcg
Potassium18% 857 mg
Folate17% 69 mcg

Based on 88% of the ingredients. % of a 2,000 kcal day. General guidance, not medical advice.

Ingredients

0 of 9 ready

For the roasted eggplant

Eggplant, cut into 2 cm cubes2
Olive oil3 tbsp
Saltto taste

For the spiced tomato

Tomatoes, grated or finely chopped500 g
Garlic, minced4 cloves
Ground cumin1 tsp
Paprika1 tsp

To finish

Cilantro, chopped½ bunch
Lemon juice1 tbsp

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Steps

27 min hands-on · 35 min hands-off

1.
Toss eggplant with 1 tbsp of olive oil and salt. Cook in a single layer, shaking once, until soft and browned.
C · 400°F
200°
minutes
15
shake halfway
×1
Done when soft and golden
22.
Warm the remaining olive oil in a skillet over medium heat. Add garlic, ground cumin and paprika and stir for 30 seconds, then add tomatoes and cook until thick.
- Skillet
- 12 min
- wait 12 min
Done when thick and jammy
33.
Add the roasted eggplant to the spiced tomato, mash lightly with a spoon and simmer.
- Skillet
- 8 min
- wait 8 min
44.
Stir in cilantro and lemon juice, taste and add more salt. Serve warm or at room temperature.
- 2 min

All done?

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