Eggplant zaalouk

Name: Eggplant zaalouk
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 400 g eggplant; 200 g bell pepper; 150 g canned tomatoes; 1 pcs chili; 1 tbsp parsley; 3 pcs garlic; 0.5 pcs lemon; 0.5 tsp ground coriander; 0.5 tsp ground cumin; 0.5 tsp ground paprika; 2 tbsp olive oil; to taste salt

Zaalouk made with eggplant, bell pepper, tomatoes, chili, parsley, garlic, lemon, coriander, cumin, paprika, olive oil, and salt.

Total: 55 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 178
Protein: 3 g
Fat: 10 g
Carbs: 19 g

Ingredients

for 4 servings

eggplant400 g
bell pepper200 g
canned tomatoes150 g
chili1 pcs
parsley1 tbsp
garlic3 pcs
lemon0.5 pcs
ground coriander0.5 tsp
ground cumin0.5 tsp
ground paprika0.5 tsp
olive oil2 tbsp
saltto taste

Method

9 steps

Cut the eggplant into 1.5-2 cm cubes. Place in a bowl, salt, and leave for 15-20 minutes to remove bitterness. Then rinse and dry.
Remove seeds from the bell pepper and cut into cubes of the same size as the eggplant.
Chop the canned tomatoes. Finely chop the chili (remove seeds if you do not like it spicy). Mince the garlic. Finely chop the parsley.
Heat olive oil in a deep skillet or pot. Add the eggplant and fry over medium heat until golden brown, about 5-7 minutes.
Add the bell pepper to the eggplant and fry for another 5 minutes.
Add the chopped tomatoes, chili, garlic, coriander, cumin, paprika, and salt. Stir.
Simmer covered over low heat for 15-20 minutes until the eggplant and pepper are soft.
Remove from heat, add the chopped parsley and the juice of half a lemon. Stir.
Let the zaalouk sit for 10-15 minutes before serving.