Zaalouk

Ingredients - Serves 4

• Salt and pepper - To taste
• Cilantro - 1/4 cup, chopped
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Tomatoes - 4 large, ripe
• Eggplants - 2 large

Let's Get Started

1. Preheat the oven to 400°F. Prick the eggplants with a fork and place them on a baking sheet. Roast for 20 minutes, or until soft.
2. While the eggplants are roasting, heat the olive oil in a large pan over medium heat. Add the garlic and cook until fragrant.
3. Add the tomatoes, paprika, and cumin to the pan. Cook until the tomatoes are soft and the spices are well incorporated.
4. Once the eggplants are done, let them cool slightly, then peel and chop them.
5. Add the chopped eggplants to the pan with the tomatoes. Cook for another 10 minutes, stirring occasionally.
6. Season with salt and pepper, then stir in the chopped cilantro.
7. Serve the zaalouk warm or chilled.

Dietary Info

• Dish Type: Salad
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Calories: 150
• Fat: 10g
• Carbs: 15g
• Protein: 5g
• Sodium: 500mg
• Sugar: 5g