-
15
minPrep Time -
30
minCook Time -
45
minReady in -
perYield -
120
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Appetizer
- Allergens:None
- Seasons:
- Cuisines:
- Courses:
Recipe Description
Zaalouk, a quintessential Moroccan salad, presents a lush tapestry of flavors, deeply rooted in the rich culinary traditions of North Africa. This vegan rendition honors the essence of its origin, embracing the earthiness of smoked eggplants and the sweetness of ripe tomatoes, melded together with the vibrant aromas of garlic, cumin, and fresh cilantro. A gentle heat from paprika and a tangy kiss of lemon juice bring the dish to life, making it an irresistible spread that captivates the palate. Perfect for those seeking to explore authentic Moroccan cuisine, this Zaalouk recipe offers a plant-based delight that pairs wonderfully with warm, crusty bread or as a companion to your main dishes, embodying the spirit of Moroccan hospitality and the joy of shared meals.
Ingredients
- 2 large eggplants
- 4 ripe tomatoes, peeled and chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder (optional)
- 1/4 cup chopped fresh cilantro
- Juice of 1 lemon
- 3 tablespoons olive oil
- Salt to taste
Steps:
- 1. Roast the eggplants over an open flame or in a broiler until the skins are charred and the inside is soft. Let cool, peel, and mash.
- 2. Heat olive oil in a large skillet over medium heat. Add garlic and spices, cooking until fragrant.
- 3. Add the chopped tomatoes and simmer until they start to break down, about 10 minutes.
- 4. Stir in the mashed eggplant and continue to cook for another 10-15 minutes, until the mixture thickens.
- 5. Remove from heat and stir in lemon juice and fresh cilantro. Adjust seasoning with salt.
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