Zaalouk Eggplant Salad

Zaalouk is a traditional Moroccan salad that showcases the smoky flavors of grilled eggplant, blended with fresh tomatoes and aromatic spices. This gluten-free dish is perfect as a side for barbecues or can be enjoyed as a dip with crusty bread.

Ingredients

• Eggplant - 1 medium (about 250g)
• Tomatoes - 2 medium, diced (about 300g)
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Ground cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon

Steps

1. Preheat your grill or barbecue to medium-high heat.
2. Prick the eggplant several times with a fork to prevent it from bursting while grilling.
3. Place the eggplant on the grill and cook for 15-20 minutes, turning occasionally, until the skin is charred and the flesh is soft.
4. Remove the eggplant from the grill and let it cool for a few minutes, then peel off the skin and chop the flesh into small pieces.
5. In a skillet, heat the olive oil over medium heat, then add the minced garlic and sauté for 1-2 minutes until fragrant.
6. Add the diced tomatoes, ground cumin, paprika, salt, and black pepper to the skillet, stirring well to combine.
7. Cook the mixture for about 5-7 minutes, until the tomatoes are softened and the flavors meld together.
8. Stir in the chopped eggplant and cook for an additional 5 minutes, ensuring everything is well mixed.
9. Remove from heat, then add lemon juice and chopped parsley, stirring to combine.
10. Serve warm or at room temperature, garnished with extra parsley if desired.

Nutrition

• Calories: 150
• Protein: 2 g
• Carbs: 12 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, particularly from eggplant and tomatoes, which can help reduce inflammation.
• High in dietary fiber, promoting digestive health and aiding in weight management.

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