Zaalouk Salad

Zaalouk Salad is a vibrant and flavorful Moroccan dish made from roasted eggplant and tomatoes, infused with aromatic spices. This warm salad is both healthy and satisfying, perfect for a light dinner or a side dish.

Ingredients

• Eggplant - 1 medium (about 250g)
• Tomatoes - 2 medium (about 300g)
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Cumin powder - 1 teaspoon
• Paprika - 1 teaspoon
• Cayenne pepper - 1/4 teaspoon
• Salt - 1/2 teaspoon (or to taste)
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into rounds about 1 cm thick, sprinkle with salt, and let it sit for 10 minutes to draw out moisture.
3. Rinse the eggplant slices and pat them dry with a paper towel.
4. Arrange the eggplant slices on a baking sheet, drizzle with 1 tablespoon of olive oil, and roast in the preheated oven for 20 minutes, turning halfway through, until golden and tender.
5. While the eggplant is roasting, chop the tomatoes and heat the remaining olive oil in a skillet over medium heat.
6. Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
7. Add the chopped tomatoes, cumin, paprika, cayenne pepper, and salt to the skillet, stirring well to combine.
8. Cook the tomato mixture for about 10 minutes until it thickens and the tomatoes break down.
9. Once the eggplant is done roasting, add it to the skillet with the tomato mixture and stir to combine.
10. Remove from heat, stir in the lemon juice and chopped parsley, and serve warm.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 18 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant and tomatoes.
• High in fiber, which aids digestion and promotes satiety.

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