Zaalouk – Moroccan eggplant and tomato salad
Side Dish

Zaalouk – Moroccan eggplant and tomato salad

Smoky eggplant dip cooked down with tomatoes, garlic, cumin, and paprika. Served warm as a dip with bread.

TraditionalSide DishSnackVeganGluten-freeMoroccan
Shopping List
Rate:
35 min total
4 servings
Very Easy

Ingredients

servings
  • 2 stk Eggplants
  • 4 stk Ripe tomatoes, diced
  • 3 fed Garlic
  • 1 tsk Cumin
  • 1 tsk Paprika
  • 3 spsk Olive oil
  • 2 spsk Fresh cilantro

Instructions

  1. 1

    Grill eggplants

    1. Grill whole eggplants over open flame or in oven at 220°C until soft and smoky. Remove skin.
    220°C
    Oven
  2. 2

    Cook together

    1. Roughly chop eggplant flesh. Cook with tomatoes, garlic, spices, and oil for 15-20 min until thick.
    Pan
  3. 3

    Serve

    1. Garnish with fresh cilantro and a drizzle of olive oil. Serve warm with bread.

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Details

Nutrition

Calories

120kcal

Protein

3g

Fat

8g

Carbs

10g

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