Skip to content
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-freeVegetarian
Shopping List
Rate:
35 min total
4 servings
Very Easy

Ingredients

servings
Units
  • 2 stk Eggplants
  • 4 stk Ripe tomatoes, diced
  • 3 fed Garlic
  • 1 tsp Cumin
  • 1 tsp Paprika
  • 3 tbsp Olive oil
  • 2 tbsp 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.

Explore destinations

MoroccoFood from around the world

Explore more

More side dish recipes

Details

Nutrition

Calories

120kcal

Protein

3g

Fat

8g

Carbs

10g

Keep a great tone in the comments. No ads, spam, or sensitive personal data.

Comments