Moroccan Zaalouk Eggplant and Tomato Salad with Cumin
Smoky cooked eggplant and tomato dip with garlic, cumin and paprika.
⏱ 60 min · 🍽 4 servings · by Naturalition
Ingredients
- •2 Eggplants
- •4 Tomatoes, grated
- •3 Garlic cloves
- •1 tsp Ground cumin
- •1 tsp Paprika
- •3 tbsp Olive oil
- •2 tbsp Chopped cilantro
- •1 Lemon, juiced
Method
1. Roast eggplants until soft, about 40 minutes at 220 C, then scoop and chop.
2. Simmer tomatoes with garlic, cumin, paprika and oil 10 minutes.
3. Add eggplant and cook, mashing, 15 minutes until jammy.
4. Finish with lemon and cilantro; serve warm or cold.
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Who should be careful
General food information, not medical advice. Check with your doctor if you are pregnant, nursing, on medication or managing a health condition.
General guidance only, not medical advice. Ask your doctor if you have a condition, allergy or take medication.
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