Eggplant and tomato zaalouk salad

Zaalouk, roasted eggplant crushed with tomatoes, garlic and coriander for a simple and tasty Moroccan side dish.

Vegan Gluten-Free
schedule Prep (min)
20 min
whatshot Cook (min)
15 min
timer Total (min)
35 min
account_circle Servings
4
220 kcal
Par portion
16.0 g
Lipides
4.0 g
Protéines
6.0 g
Glucides nets
Ingredients
400g eggplants cut into cubes 400g eggplants cut into cubes
200g chopped fresh tomatoes 200g chopped fresh tomatoes
2 cloves of garlic, chopped 2 cloves of garlic, chopped
3 tablespoons chopped fresh cilantro 3 tablespoons chopped fresh cilantro
2 tablespoons of olive oil 2 tablespoons of olive oil
Salt and pepper Salt and pepper
Instructions
  1. Brown the eggplants in the hot oil for 8 to 10 minutes until softened.
  2. Add the garlic and tomato, cook for 5 minutes.
  3. Add the fresh coriander, adjust the seasoning.
Tips
  • Can be made in advance and is best prepared within a few hours of cooking.
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