Appetizers & nibbles
Zaalouk
Moroccan cooked eggplant and tomato salad with cumin, for dipping with bread.
Ingredients
Ingredients
Spices & seasoning
Nutrition facts
214 kcal per serving
- Protein
- 3.1 g
- Carbohydrates
- 7.5 g
- of which sugars
- 6.7 g
- Fat
- 17.6 g
- of which saturated fat
- 2.7 g
- Fiber
- 5.9 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Peel the eggplants in strips and cut into cubes.
- Cook them with the tomatoes, garlic, spices and oil for 30 min, mashing as they cook.
- Add the cilantro and lemon; serve warm or cold.
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Spanish
Dauphiné
Provençal
North African
Italian
American
Original Ecomely recipe.