Zaalouk d'aubergine

Zaalouk d'aubergine is a flavorful Moroccan dish featuring roasted eggplant blended with tomatoes, garlic, and spices, served as a warm dip or side. This vibrant appetizer is not only delicious but also embodies the rich culinary traditions of Morocco.

Ingredients

• Eggplant - 1 medium (about 250g)
• Tomatoes - 2 medium (about 250g), finely chopped
• Garlic - 3 cloves, minced
• Olive oil - 2 tablespoons
• Cumin powder - 1 teaspoon
• Paprika - 1 teaspoon
• Cilantro - 2 tablespoons, chopped
• Salt - 1 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Prick the eggplant with a fork in several places and place it on a baking sheet. Roast in the oven for about 25 minutes, or until the skin is charred and the flesh is soft.
3. Remove the eggplant from the oven and let it cool slightly. Once cool enough to handle, peel off the skin and chop the flesh into small pieces.
4. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
5. Add the chopped tomatoes, cumin, paprika, salt, and black pepper to the skillet. Cook for about 5-7 minutes until the tomatoes have broken down and the mixture thickens.
6. Stir in the chopped eggplant and cook for an additional 5 minutes, allowing the flavors to meld together.
7. Remove from heat, stir in the chopped cilantro and lemon juice, and adjust seasoning if necessary.
8. Serve warm with crusty bread or as a side dish.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 20 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants, particularly from eggplants and tomatoes.
• High in dietary fiber, promoting digestive health.

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