Aubergine Zaalouk with Pomegranate
Aubergine Zaalouk with Pomegranate is a delicious Moroccan salad made with eggplant, tomatoes, and a variety of spices, garnished with fresh pomegranate seeds.
Ingredients - Serves 4
- Pomegranate seeds - 1/2 cup
- Salt and pepper - To taste
- Coriander - 1 teaspoon
- Paprika - 1 teaspoon
- Cumin - 1 teaspoon
- Tomatoes - 4 large, chopped
- Garlic - 2 cloves, minced
- Olive oil - 2 tablespoons
- Aubergine - 2 large
Let's Get Started
- Preheat the oven to 200°C. Cut the aubergines in half lengthways and score the flesh side. Drizzle with olive oil and bake for 30 minutes until soft.
- While the aubergines are baking, heat the olive oil in a pan and sauté the garlic until fragrant.
- Add the chopped tomatoes, cumin, paprika, coriander, salt, and pepper to the pan. Cook until the tomatoes are soft and the spices are well blended.
- Once the aubergines are cooked, scoop out the flesh and add it to the pan. Cook for another 10 minutes, stirring occasionally.
- Remove the pan from the heat and let the zaalouk cool. Once cooled, garnish with pomegranate seeds before serving.
Dietary Info
- Dish Type: Salad
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 150
- Fat: 5g
- Carbs: 20g
- Protein: 3g
- Sodium: 300mg
- Sugar: 10g
