AI-generated imageMoroccan Smoky Eggplant and Tomato Zaalouk
Four portions of Moroccan soft-cooked eggplant and tomato zaalouk with cumin, smoked paprika, lemon and fresh herbs.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Wash, peel and dice 500 g eggplant into 2 cm cubes, salt with 2 g for 10 minutes and blot dry. Dice 400 g fresh tomatoes and mince 15 g garlic.
- 02
Heat 30 ml oil over medium heat in a lidded skillet; sauté eggplant, tomato and garlic for five minutes. Add 4 g cumin, 3 g smoked paprika, optional 1 g chili and remaining 2 g salt.
- 03
Add 80 ml water, 20 g washed chopped parsley and 20 g cilantro, bring to a simmer and cover. Cook gently for 20–25 minutes until eggplant and tomatoes are fully soft, stirring occasionally.
If dry, add water 15 ml at a time until the eggplant is tender enough to mash. - 04
Stir in 25 ml lemon juice and mash vegetables with a potato masher or spoon into a chunky spread. If watery, simmer uncovered 2–3 minutes. Serve four.
Helpful source links
Before you cook
Wash vegetables and herbs well and cook eggplant until completely tender. If serving with bread, check wheat and sesame allergens on the bread. Chill leftovers within two hours.
Allergens: no major allergens in listed whole ingredients; bread served separately may contain wheat
Image & source credits
AI-generated image.
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