Zaalouk Soup

Zaalouk Soup is a vibrant Moroccan dish that combines roasted eggplant and tomatoes with aromatic spices, creating a comforting and flavorful vegan meal. This soup is not only delicious but also packed with nutrients, making it a perfect choice for a light dinner or lunch.

Ingredients

• Eggplant - 200 grams
• Tomatoes - 300 grams, diced
• Red bell pepper - 100 grams, diced
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Olive oil - 2 tablespoons
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Cilantro - 2 tablespoons, chopped
• Vegetable broth - 500 milliliters
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F). Cut the eggplant in half lengthwise, brush with 1 tablespoon of olive oil, and place cut-side down on a baking sheet. Roast in the oven for about 20-25 minutes, or until soft and slightly charred.
2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent.
3. Add the diced tomatoes and red bell pepper to the pot, cooking for about 5 minutes until they soften.
4. Remove the roasted eggplant from the oven and scoop out the flesh. Chop it into small pieces and add it to the pot.
5. Stir in the cumin, paprika, salt, and black pepper. Pour in the vegetable broth and bring the mixture to a simmer. Cook for an additional 10 minutes to allow the flavors to meld.
6. Remove from heat and stir in the lemon juice and chopped cilantro. Adjust seasoning if necessary.
7. Serve hot, garnished with additional cilantro if desired.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 30 g
• Fiber: 11 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

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

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