Snack · 45 min · moroccan

Zaalouk (Smoky Eggplant Salad)

Dinner decisions, handled: Zaalouk (Smoky Eggplant Salad) pairs eggplants with tomatoes for a 45-minute Moroccan snack. The macros do the talking: 4g protein, 14g carbs, and 14g fat in every 180-calorie serving. Naturally vegan and vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 2 large Eggplants
• 3 Tomatoes
• 4 cloves Garlic
• 2 tsp Cumin
• 1 tsp Paprika
• 0.25 cup Olive oil
• 2 tbsp Lemon juice
• 0.25 cup Cilantro
• 1.5 tsp Salt

Steps

1. Char the whole eggplants over a flame or under a fierce broiler, turning until blackened all over and collapsed — about 20 minutes. The smoke is the entire point of zaalouk.
2. Cool, peel away the charred skin, and chop the smoky flesh. Squeeze out excess liquid so the salad stays thick, not watery.
3. Simmer the chopped tomatoes with the garlic, cumin, paprika, and olive oil for 10 minutes into a thick sauce.
4. Add the eggplant and mash everything together with a fork into a coarse, spreadable salad. Simmer 10 minutes more so the flavors marry.
5. Season with salt and lemon juice — zaalouk should be smoky, tangy, and boldly seasoned.
6. Serve warm or at room temperature with bread. It keeps for days and improves as it sits.

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