Zaalouk - Moroccan Aubergine Salad
If you're searching for a keto-friendly side dish bursting with flavor, try Zaalouk, a hearty eggplant dip from North Africa. It is one of the basic salads of Moroccan cuisine and combines the smoky richness of eggplants with the zest of tomatoes and aromatic spices, all bound together by garlic and olive oil.
50 min6 servings114 kcal
Ingredients
- 2 roma tomatoes (peeled and chopped)
- 2 eggplants (peeled and chopped)
- 4 cloves garlic (minced)
- 3 tbsp olive oil
- 2 tbsp parsley (chopped)
- 1 tbsp cilantro (chopped)
- 1/4 tsp cayenne pepper
- 2 tsp cumin
- 1 tbsp smoked paprika
- 1 tbsp lemon juice
- 2 tsp salt ( or to taste)
Instructions
- 1
Add all ingredients to a large pot.
- 2
Pour in 1/3 cup of water.
- 3
Bring to a boil and then simmer for 30 minutes.
- 4
Use a large wooden spoon to mash all the ingredients together.
- 5
Simmer till the liquids are reduced.
Calori is writing the cooking notes for this recipe…
Cook it from the original
This recipe comes from lowcarbafrica.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on lowcarbafrica.com