Moroccan Zaalouk Recipe 🍆 • A Tasty African Salad! 🥗 - Episode 868

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini offers a similar texture with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Dried parsley is cost-effective and still adds flavor.

tomatoes

🥗Healthier: tomato puree

💰Cheaper: canned tomatoes

Canned tomatoes are budget-friendly and convenient.

Wash the eggplants and cut them in half lengthwise.

Poke the skin side of the eggplants a few times with a fork to prevent bursting.

Place the eggplant halves on a lightly greased baking sheet lined with foil.

Brush the eggplant halves with oil, covering the entire surface of the flesh, then flip them over.

Transfer the eggplants to a preheated oven at 425ºF and bake for 45 minutes or until very soft.

Remove the eggplants from the oven and allow them to cool for about 20 minutes until manageable.

Scoop out the flesh of the eggplants into a bowl and discard the skins.

In a large pot over medium heat, add the eggplant flesh, chopped Roma tomatoes, pressed garlic, tomato paste, fresh chopped cilantro, fresh chopped parsley, and 2 tablespoons of olive oil.

Season with ground sea salt and freshly ground black pepper, then stir until combined and bring to a simmer.

Cover and cook for 20 minutes, stirring every 5 minutes.

After 20 minutes, break down the eggplant flesh using a potato masher or meat chopper.

Add ground cumin, smoked paprika, a little bit of cayenne pepper, and 1 tablespoon of freshly squeezed lemon juice.

Mix until blended and cook uncovered for an additional 10 minutes, stirring frequently.

After cooking, stir in another tablespoon of lemon juice and taste to adjust seasoning if needed.

Serve warm as a side dish or let cool to serve as a dip, garnished with lemon zest and chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary