Lunch · Moroccan
Zaalouk (Moroccan Eggplant Salad)
Roasted eggplant zaalouk with finely chopped tender skin, tomato, garlic, cumin, paprika and parsley.
- per serving
- 237 kcal
- Protein
- 5 g
- Total time
- 1 h 15 min
- Makes
- 1 serving
- Vegan
- Vegetarian
Instructions
Preheat the oven to 200 °C (400 °F), convection. Wash the 250 g of eggplant, remove only the stem, prick the skin and halve it lengthwise. Place the halves cut side down on a baking sheet lined with parchment paper.
Roast for 35 to 45 minutes, until both flesh and skin are very tender. Finely chop it all, skin included, to keep the whole edible weight.
Toward the end of roasting, chop the 150 g of tomato and the 8 g of garlic. Heat the 15 g of oil in a sauté pan, cook the garlic for 30 seconds, then add the tomato, two pinches of cumin and two of paprika. Simmer for 8 to 10 minutes.
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