Zaalouk: Moroccan Spicy Eggplant Salad Recipe

Name: Zaalouk: Moroccan Spicy Eggplant Salad Recipe
Total time: 35 min
Yield: 3
Cuisine: Moroccan

Recipe By Anamika Banerjee

This one’s quite similar to our Baingan ka Bharta…but in its very unique ways, depicted from the very land…along with its immense flavours & smokey tastes This has quite a few variations & ways of preparing, however I’ve depicted the most easiest yet, authentic & the traditional style/blend of the same !!! Try it out, you’ll get to know it better 👍

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Non Vegdiet

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Ingredients for Zaalouk: Moroccan Spicy Eggplant Salad Recipe

1 g Eggplants: Washed & Roasted & Skinned- Set Aside
1/2 cups 1.5-2 Cups
to taste Salt
0.33 g Pinch Sugar: Optional
1/25 cup 1/8 Cup (3 G
0.33 cup 1 cup
0.08 cup Chilli-Tomato Ketchup
0.17 tbsp Roasted cumin seeds powder
0.33 tbsp Black Peppercorns: Freshly Cracked
0.17 tbsp Coriander powder
0.08 cup 1/4 Cup
0.67 g Eggs: Well Whisked with some salt- Optional
0.17 cup Fresh Coriander Leaves: Finely Chopped
as required cooking Oil: Sesame Oil/Canola Oil/EVOO

Directions: Zaalouk: Moroccan Spicy Eggplant Salad Recipe

STEP 1.Firstly: Slit half the Eggplants from its 4 sides, ensuring not to slit open completely- In the slitted space, put in some Garlic Pods & green chillies to get charred along with the Eggplant as well- Apply some oil all over its body before roasting it evenly on the normal oven or you can choose to roast it in your microwave too, following the same procedures- (I prefer the earlier method though)
STEP 2.Next: Peel off the charred dry skins from the eggplant & mash it well, remove the seeds (if any)- Set Aside
STEP 3.Get ready with rest of the aforesaid ingredients as well-
STEP 4.Before skinning the eggplant, remove the charred garlic pods & green chillies separately into a plate/dish & mash along with the eggplant post skinning it nicely & evenly
STEP 5.Then, heat up a frying pan over the medium flame: Add in the cooking oil to it- Drop in it the chopped onions & a few more chopped green chillies (depending on how much spicy you want it to be)- Continue sautéing until the raw smell goes off & it’s nicely sautéed
STEP 6.Next: Add in the seasonings or adjust if the need be so- In goes the rest all other spices/ingredients mentioned above, mixing everything nicely well together until nicely combined and well blended to be properly infused with & well incorporated- Sauté until you can see the oil is released to the surface of the pan
STEP 7.Once that’s done ✅ Turning off the flame allow it to rest on the hot oven for another 5-8 mins time before serving hot- Garnish it with some more finely chopped coriander leaves, olive oil-
STEP 8.If you’re using the eggs, then scramble the eggs separately into another frying pan & later on sprinkle the same on the top of this prepared Zaalouk Dish
STEP 9.It’s absolutely ready to be served hot now with any types of Indian/Middle Eastern Breads or Hot Steamed Rice or Pilaf or similar-
STEP 10.RELISH…💁‍♀️

Nutrition
value

calories per serving

< 1 g Fat2 g Protein3 g Carbs4 g FiberOther

Current Totals

Fat
< 1g
Protein
2g
Carbs
3g
Fiber
4g

MacroNutrients

Carbs
3g
Protein
2g
Fiber
4g

Fats

Fat
< 1g

Vitamins & Minerals

Calcium
80mg
Iron
2mg
Vitamin A
1189mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
18mcg
Vitamin B12
< 1mcg
Vitamin C
10mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
41mg
Manganese
< 1mg
Phosphorus
35mg
Selenium
< 1mcg
Zinc
< 1mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Recipe By Anamika Banerjee