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closeup overhead zaalouk with olive oil and fresh parsley
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4.50 from 2 votes

Moroccan Zaalouk Recipe

The perfect addition to any meal, this Moroccan Zaalouk Recipe is made with fresh produce and warm spices for a plant-based meal that's full of flavor!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: dinner, lunch
Cuisine: moroccan
Keyword: appetizer, dip, eggplant, moroccan, plant-based, salad, side dish, vegan, vegetarian
Servings: 4 servings
Author: Food Dolls

Ingredients

  • 1 large eggplant peeled, chopped
  • 2 cups tomatoes chopped
  • 3 cloves minced garlic
  • ¼ cup water
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 Tablespoons olive oil
  • ¼ cup chopped parsley

Instructions

  • Prepare the eggplant and tomato.
    1 large eggplant, 2 cups tomatoes
  • Combine all of the ingredients in a large pot.
    3 cloves minced garlic, ¼ cup water, ½ teaspoon cumin, ½ teaspoon smoked paprika, 1 teaspoon salt, ½ teaspoon pepper, 3 Tablespoons olive oil, ¼ cup chopped parsley
  • Cover, and let simmer over medium-high heat for 20 minutes or until the liquids have reduced, stirring occasionally.
  • Use a spoon or tomato masher to slightly crush the eggplant and tomato, if desired.
  • Serve with crusty bread.

Nutrition

Serving: 1serving | Calories: 142kcal | Carbohydrates: 11g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 591mg | Potassium: 482mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1091IU | Vitamin C: 18mg | Calcium: 32mg | Iron: 1mg