Side
Moroccan Zaalouk
50 minServes 4Nutri-Score A€
A
50 min
50 minMoroccan Zaalouk
what you need
Ingredients
eggplant (baked at 430°F for 30 minutes, then chopped)Produce2 pieces
tomato (diced and deseeded)Produce4 pieces
garlic (chopped)Produce4 pieces
parsley (chopped, plus extra for topping)Produce20 g
olive oilPantry30 ml
cumin (ground)Spices3 g
dried parsleySpices2 g
coriander (ground)Spices3 g
saltSpices3 g
black pepper (ground)Spices1 g
paprikaSpices3 g
chili powderSpices2 g
lemon (juiced)Produce0.5 pieces
per serving
Nutrition
126kcal
- Carbs
- 11 g
- Proteins
- 2 g
- Fat
- 8 g
what you’ll use
Tools
Oven
Baking tray
Frying pan
knife
cutting board
step by step
Method
- Step 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.
- Step 2
Prepare the vegetables
- Dice the tomatoes and remove the seeds.
- Chop the garlic and parsley.
- Step 3
Sauté the aromatics
- Heat olive oil in a pan.
- Sauté the garlic and parsley until fragrant.
- Step 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.
- Step 5
Add eggplant and finish
- Add the chopped eggplant.
- Sauté everything for 3 minutes.
- Add a squeeze of lemon and top with parsley.