Baked Zaalouk

Baked Zaalouk is a savory Moroccan dish featuring roasted eggplants and tomatoes, seasoned with aromatic spices and fresh herbs, delivering a rich and smoky flavor. This vegan delight is perfect as a side dish or a light main course, embodying the essence of Moroccan cuisine.

Ingredients

• Eggplant - 1 medium (about 250g)
• Tomatoes - 2 medium (about 300g)
• Garlic - 3 cloves, minced
• Olive oil - 2 tablespoons
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Cilantro - 2 tablespoons, chopped
• Parsley - 2 tablespoons, chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant in half lengthwise and score the flesh in a diamond pattern.
3. Place the eggplant halves on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper.
4. Roast the eggplant in the preheated oven for about 25 minutes, until tender and slightly charred.
5. While the eggplant is roasting, chop the tomatoes and mix them with the minced garlic, cumin, paprika, remaining olive oil, salt, and pepper in a bowl.
6. After 25 minutes, remove the eggplant from the oven and scoop out the flesh into a mixing bowl, leaving the skin intact.
7. Add the tomato mixture to the eggplant flesh, along with the chopped cilantro, parsley, and lemon juice. Mix well.
8. Spoon the mixture back into the eggplant skins and return to the oven for an additional 15 minutes.
9. Remove from the oven and let it cool slightly before serving.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 23 g
• Fiber: 8 g
• Sugar: 7 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, promoting heart health.
• High in dietary fiber, aiding digestion.

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