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Zaalouk
Moroccan cooked aubergine and tomato salad with cumin and paprika — served at room temperature as a mezze.
Total time
60 min
Prep
15 min
Cook
45 min
Difficulty
easy
Cuisine
Mediterranean
vegetarianvegangluten-free
Ingredients
2 largeaubergines, diced
4ripe tomatoes, diced
4 clovesgarlic, minced
2 tspground cumin
1 tspsmoked paprika
1 tspharissa paste
3 tbspolive oil
2 tbsplemon juice
1 handfulfresh coriander and parsley
Instructions
1
Roast diced aubergine at 200C for 25 minutes until golden.
2
Heat olive oil, fry garlic until golden.
3
Add tomatoes, cumin, paprika and harissa.
4
Cook 10 minutes until tomatoes break down.
5
Add roasted aubergine and mash roughly into the tomato mixture.
6
Cook 10 more minutes until thick.
7
Add lemon juice and season generously.
8
Cool to room temperature, scatter with herbs and serve with crusty bread.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
182
Protein
3.9g
Fat
11.4g
Carbs
20.7g
Fiber
8.7g
Sodium
32mg
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