Zaalouk d'Aubergine

Zaalouk d'Aubergine is a flavorful Moroccan eggplant salad that combines roasted eggplants with tomatoes and traditional spices. This vibrant dish is not only gluten-free but also a delightful addition to any lunch table, served warm or at room temperature.

Ingredients

• Eggplant - 1 medium (about 250g)
• Tomatoes - 2 medium (about 300g)
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Ground cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon

Steps

1. Preheat your oven to 200°C (400°F).
2. Slice the eggplant in half lengthwise and score the flesh in a diamond pattern. Brush with 1 tablespoon of olive oil and sprinkle with salt. Place on a baking sheet, cut side up, and roast in the oven for about 20-25 minutes, until soft and browned.
3. While the eggplant is roasting, prepare the tomato mixture. Dice the tomatoes and place them in a skillet over medium heat with the remaining tablespoon of olive oil, minced garlic, cumin, paprika, salt, and black pepper. Cook for about 10 minutes, stirring occasionally, until the tomatoes break down and create a sauce.
4. Once the eggplant is done, remove it from the oven and let it cool slightly. Scoop the flesh out of the skin and chop it coarsely.
5. Add the chopped eggplant to the tomato mixture and stir to combine. Cook for an additional 5 minutes to allow the flavors to meld.
6. Remove from heat and stir in chopped parsley and lemon juice. Adjust seasoning if necessary.
7. Serve warm or at room temperature, garnished with additional parsley if desired.

Nutrition

• Calories: 200
• Protein: 3 g
• Carbs: 20 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from eggplants and tomatoes, which may help reduce inflammation.
• High in dietary fiber, supporting digestive health.

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