The Mediterranean Dish · by Suzy Karadsheh★ 4.9 (16)
Zaalouk (Moroccan Eggplant Salad)
NUTRITION · PER SERVING45M COOK
CAL 4%·PRO 3%
CARBS 8G44% OF CAL
3G FIBER0G ADDED5G INTRINSIC1G OTHER5G TOTAL SUGAR
FAT 5G58% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Moroccan roasted eggplant and tomato salad served warm or cold, seasoned with cumin and smoked paprika. Make-ahead friendly and tastes better the next day. Herbaceous and deeply flavored.
startermoroccansaladdairy freegluten freeveganvegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 medium globe eggplant, (peeled and cut into 1 ½ inch cubes)
- Kosher salt
- 2 tablespoons extra virgin olive oil
- 2 to 3 large tomatoes, (diced)
- 3 large garlic cloves, (minced)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon crushed red pepper flakes
- ¼ cup chopped cilantro, (more for garnish)
- ¼ cup chopped parsley
- water
- 1 lemon, (juice of)
At a glance
PER SERVING · TIME 45M
CAL 4%·PRO 3%
CARBS 8G44% OF CAL
3G FIBER0G ADDED5G INTRINSIC1G OTHER5G TOTAL SUGAR
FAT 5G58% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 274mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 354mg
- Calcium
- 30mg
- Iron
- 0.80mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 274MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.