Zaalouk with Grilled Bread

Zaalouk is a delicious and aromatic Moroccan eggplant and tomato dip, enriched with spices, perfect for pairing with grilled gluten-free bread. This dish offers a delightful combination of smokiness and freshness, making it a great appetizer or side dish.

Ingredients

• Eggplant - 1 medium (about 250g)
• Tomatoes - 2 medium (about 300g), chopped
• Garlic - 2 cloves, minced
• Olive oil - 3 tablespoons
• Ground cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Gluten-free bread - 2 slices

Steps

1. Preheat the grill or a grill pan over medium heat.
2. Cut the eggplant into cubes and sprinkle with salt. Let it sit for about 10 minutes to draw out moisture.
3. Rinse the eggplant cubes under cold water and pat dry with a paper towel.
4. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
5. Add the chopped tomatoes, ground cumin, paprika, and salt to the skillet. Cook for 5 minutes until the tomatoes soften.
6. Add the eggplant cubes to the skillet, cover, and cook for another 15 minutes, stirring occasionally, until the eggplant is tender.
7. Stir in the chopped parsley and lemon juice, and cook for an additional 2 minutes. Remove from heat.
8. While the zaalouk is cooking, brush the gluten-free bread slices with the remaining olive oil and grill them for about 2-3 minutes on each side until they are nicely charred.
9. Serve the zaalouk warm with the grilled bread on the side.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 30 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.3 L

Health Benefits

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

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