moroccan

Zaalouk Eggplant and Tomato Salad with Olive Oil

Name: Zaalouk Eggplant and Tomato Salad with Olive Oil
Yield: 1 serving
Cuisine: moroccan
Ingredients: 418 g eggplant; 339 g tomato, chopped; 50 g olive oil; 10 g garlic, minced; 3 g ground cumin; 3 g sweet paprika; 20 g lemon juice; 16 g cilantro, chopped; 3 g salt

This roasted dish pairs eggplant with tomato, chopped, garlic, minced and ground cumin. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

10 g Protein

48 g Carbohydrates

51 g Fat

18 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

418g eggplant 105 kcal
339g tomato, chopped 61 kcal
50g olive oil 442 kcal
10g garlic, minced 15 kcal
3g ground cumin 11 kcal
3g sweet paprika 9 kcal
20g lemon juice 6 kcal
16g cilantro, chopped 6 kcal
3g salt 0 kcal

Cooking instructions

eggplant
Roast the eggplant: pierce with a fork, then roast at 425 F for 25-30 minutes until very soft. Cool slightly and scoop the flesh.
olive oilgarlic
In a skillet over medium heat, warm olive oil and cook garlic 30 seconds.
tomatoground cuminsweet paprikasalt
Add chopped tomato, cumin, paprika, and salt. Cook 6-8 minutes until thick and jammy.
eggplant
Stir in the eggplant flesh and mash with a spoon. Cook 5-7 minutes, stirring, until the mixture is cohesive.
lemon juicecilantro
Finish with lemon juice and chopped cilantro. Eat warm or at room temperature.