Guarnición
Moroccan Zaalouk
50 minPara 4Nutri-Score A€
A
50 min
50 minMoroccan Zaalouk
receta de
Gabriela Maria
@gabriela.vlogs
6 recetas
15 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
eggplant (baked at 430°F for 30 minutes, then chopped)Frutas y verduras2 piezas
tomato (diced and deseeded)Frutas y verduras4 piezas
garlic (chopped)Frutas y verduras4 piezas
parsley (chopped, plus extra for topping)Frutas y verduras20 g
olive oilDespensa30 ml
cumin (ground)Especias3 g
dried parsleyEspecias2 g
coriander (ground)Especias3 g
saltEspecias3 g
black pepper (ground)Especias1 g
paprikaEspecias3 g
chili powderEspecias2 g
lemon (juiced)Frutas y verduras0,5 piezas
por ración
Nutrición
126kcal
- Carbohidratos
- 11 g
- Proteínas
- 2 g
- Grasas
- 8 g
lo que usará
Utensilios
Horno
Bandeja de horno
Sartén
knife
cutting board
paso a paso
Preparación
- Paso 1
Bake the eggplants
- Place the eggplants on a baking tray.
- Bake at 430°F for 30 minutes until soft.
- Let cool, then peel and chop.
- Paso 2
Prepare the vegetables
- Dice the tomatoes and remove the seeds.
- Chop the garlic and parsley.
- Paso 3
Sauté the aromatics
- Heat olive oil in a pan.
- Sauté the garlic and parsley until fragrant.
- Paso 4
Add tomatoes and spices
- Mix in the tomato.
- Add cumin, dried parsley, coriander, salt, pepper, paprika and chili powder.
- Cook until the tomatoes soften.
- Paso 5
Add eggplant and finish
- Add the chopped eggplant.
- Sauté everything for 3 minutes.
- Add a squeeze of lemon and top with parsley.