-
15
minPrep Time -
30
minCook Time -
45
minReady in -
perYield -
150
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Appetizer
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
Zaalouk is a delectable Moroccan salad that masterfully combines charred eggplants with ripe tomatoes, garlic, and a blend of aromatic spices to create a rich, smoky, and tangy dish. Originating from the vibrant culinary landscape of Morocco, this vegan delight is traditionally served as a side dish but can easily become the star of any meal. The process involves roasting or grilling the eggplants to perfection, ensuring they absorb the medley of flavors from the spices and vegetables they are cooked with. This dish not only offers a burst of Mediterranean flavors but also provides a satisfying and nutritious option for anyone looking to indulge in the richness of Moroccan cuisine without compromising on health.
Ingredients
- 2 large eggplants
- 3 ripe tomatoes, finely chopped
- 4 cloves of garlic, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon chili powder (optional)
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt to taste
Steps:
- Roast or grill the eggplants until the skin is charred and the inside is soft. Allow to cool, then peel and mash.
- In a skillet, heat the olive oil over medium heat. Add the garlic and spices, cooking until fragrant.
- Add the tomatoes to the skillet and simmer until they begin to break down.
- Incorporate the mashed eggplant, lemon juice, cilantro, and parsley. Cook for another 10-15 minutes, stirring occasionally.
- Adjust seasoning with salt. Serve warm or at room temperature.
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