Description
Moroccan Zaalouk is a flavorful eggplant and tomato salad with a blend of aromatic spices, fresh herbs, and a splash of lemon juice. This vegan dish is a popular side in Moroccan cuisine, perfect for dipping with bread or as an accompaniment to your main meal.
Ingredients
Scale
Eggplant Mixture:
- 2 large eggplants, peeled and diced
- 3 ripe tomatoes, peeled and chopped
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon ground coriander
- Salt to taste
Finishing Touches:
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- Juice of half a lemon
Instructions
- Prepare Eggplant Mixture: Heat olive oil in a skillet, sauté eggplant until softened. Add garlic, tomatoes, spices, and salt. Simmer covered for 15–20 minutes.
- Finish Zaalouk: Mash the mixture to desired consistency. Stir in cilantro, parsley, and lemon juice. Simmer uncovered for 5 minutes.
- Serve warm or at room temperature with bread or as a side dish.
Notes
- For a smokier flavor, grill the eggplants before dicing.
- Zaalouk can be stored in the fridge for up to 4 days and tastes better the next day.
Nutrition
- Serving Size: 1/4 batch
- Calories: 120
- Sugar: 6g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7.4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
