Moroccan Eggplant Salad (Zaallouk) with Cilantro

Name: Moroccan Eggplant Salad (Zaallouk) with Cilantro
Prep time: 30 min
Yield: 2 servings
Ingredients: 250 g Eggplant ((Medium-sized)); 150 g Tomatoes ((Peeled, seeded, diced)); 6 g Garlic ((Chopped)); 7.5 g Cilantro ((Fresh, chopped)); 0.5 piece Cumin ((Ground)); 2.5 g Paprika ((Sweet)); 7.5 g Olive oil (Extra Virgin); 50 g Lemon ((Juice thereof)); 2.5 g Salt; 1.3 g Pepper

Aromatic and spicy eggplant salad inspired by Moroccan Zaallouk, with tomatoes, garlic, and fresh cilantro. Ideal as a side dish or light snack.

30 minutes
2 servings
Snack

gluten-free
lactose-free
nut-free
vegan
vegetarian
antioxidant
high in fibre
aids digestion
cell-protective

Ingredients

250 g Eggplant ((Medium-sized))
150 g Tomatoes ((Peeled, seeded, diced))
6 g Garlic ((Chopped))
7.5 g Cilantro ((Fresh, chopped))
0.5 piece Cumin ((Ground))
2.5 g Paprika ((Sweet))
7.5 g Olive oil (Extra Virgin)
50 g Lemon ((Juice thereof))
2.5 g Salt
1.3 g Pepper

Instructions

Cut the eggplant in half, score the flesh, and bake in the oven (200°C convection) for about 20-30 minutes until soft. Let cool and scoop out the flesh, then roughly mash it.
Heat olive oil in a pan. Sauté the garlic. Add diced tomatoes, cumin, and paprika and let simmer for about 5 minutes.
Add the mashed eggplant flesh and mix well. Season with lemon juice, salt, and pepper.
Fold in the chopped cilantro. Serve warm or cold, ideally with flatbread.

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Moroccan Eggplant Salad (Zaallouk) with Cilantro

Ingredients

Instructions

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