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–+ servings

Zaalouk (Moroccan Eggplant Dip)

A traditional Moroccan dip made from eggplant, tomatoes, and spices, perfect for serving with bread or as a side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Dip
Cuisine: Moroccan
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 medium eggplants
  • 2 medium tomatoes
  • 1 medium onion
  • 2 cloves garlic
Spices
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
Others
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice

Method
 

Preparation
  1. Chop the eggplants, tomatoes, onion, and garlic.
  2. Heat olive oil in a skillet over medium heat.
Cooking
  1. Add the chopped vegetables to the skillet and cook until soft.
  2. Stir in the spices and lemon juice, and cook for an additional 10 minutes.
Serving
  1. Serve warm or at room temperature with bread.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 300mgPotassium: 400mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

Zaalouk can be stored in the refrigerator for up to a week.

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