Moroccan Eggplant Salad (Zaallouk) with Cilantro
Aromatic and spicy eggplant salad inspired by Moroccan Zaallouk, with tomatoes, garlic, and fresh cilantro. Ideal as a side dish or light snack.
Why this dish is good for you
Eggplant and tomatoes provide antioxidants. Cilantro has anti-inflammatory and digestive properties. The dish is antioxidant-rich, anti-inflammatory, and easy to digest.
Ingredients
- Eggplant((Medium-sized))250 g
- Tomatoes((Peeled, seeded, diced))150 g
- Garlic((Chopped))6 g
- Cilantro((Fresh, chopped))7.5 g
- Cumin((Ground))0.5 Stück
- Paprika((Sweet))2.5 g
- Olive oil (Extra Virgin)7.5 g
- Lemon((Juice thereof))50 g
- Salt2.5 g
- Pepper1.3 g
Method
- 1
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.
- 2
Heat olive oil in a pan. Sauté the garlic. Add diced tomatoes, cumin, and paprika and let simmer for about 5 minutes.
- 3
Add the mashed eggplant flesh and mix well. Season with lemon juice, salt, and pepper.
- 4
Fold in the chopped cilantro. Serve warm or cold, ideally with flatbread.
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