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Zaalouk Moroccan Salad

ingredients

servings

3

Aubergine

3 unit

Red tomatoes

2 unit

Garlic

1 wedge

Pimiento

1 teaspoon

Cumin

1 teaspoon

Lemons

1 unit

Extra virgin olive oil

3 spoons

Iodized salt

to taste

Parsley

1/4 cup

Side Dishes from Marocco

Zaalouk Moroccan Salad

Zaalouk Moroccan Salad

vegan high in fiber high in potassium with good fats

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Zaalouk Moroccan Salad

Oriental Salad

Zaalouk Moroccan Salad step 1

step 1

Roast the eggplants in an oven or toaster until the skin of the same ones burns and is released with the steam.

Zaalouk Moroccan Salad step 2

step 2

Once roasted, remove the seeds and cut into small cubes.

Zaalouk Moroccan Salad step 3

step 3

On the other hand, cut the peeled tomato into small cubes.

Zaalouk Moroccan Salad step 4

step 4

Heat a frying pan with olive oil, add the crushed garlic and stir for 10 seconds. Add the cumin and paprika (paprika powder), stir and add the tomato. Cook for 5 minutes.

Zaalouk Moroccan Salad step 5

step 5

Finally, incorporate the eggplant, and salt to taste and stir, hoping it will reduce.

Zaalouk Moroccan Salad step 6

step 6

Let cool and season with lemon juice and salt. Sprinkle the chopped parsley.

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