Zaalouk (Eggplant Dip)

Per serving

Calories

150

Protein

3 g

Carbs

14 g

Fat

10 g

Fibre

3 g

Vitamins and minerals, % of a day’s needs

• Iron14%
• Vitamin D0%
• B120%
• Zinc7%
• Magnesium12%
• Omega-39%
• Folate15%
• Calcium4%
• Potassium16%
• Vitamin C41%
• Riboflavin6%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 400 g Eggplant
• 200 g Canned tomatoes
• 2 Garlic cloves
• 2 tbsp Olive oil
• 0.5 tsp Ground cumin
• 0.5 tsp Paprika
• 15 g Fresh parsley
• 1 tbsp Lemon juice

Method

1. 1

   Cut eggplant in half lengthwise. Brush cut side with 1 tbsp olive oil and place on baking sheet, skin-side up. Roast at 200°C (400°F) for 20 minutes until tender.

2. 2

   Once the eggplant is cool enough to handle, scoop the flesh from the skins and chop it roughly. Discard the skins.

3. 3

   Mince garlic. Heat remaining olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds. Add canned tomatoes, cumin, and paprika.

4. 4

   Stir the chopped eggplant into the tomato mixture. Simmer gently for 5 minutes, stirring now and then, until thick and glossy.

5. 5

   Take the pan off the stove and stir in the lemon juice. Roughly chop the parsley and scatter it over the top. Serve warm or at room temperature.