Warm Zaalouk (Eggplant-Tomato Salad) With Chickpeas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 lb eggplant (preferably the smaller ones), halved lengthwise2 tbsp lemon juice1/2 lb plum tomatoes, chopped5 garlic cloves, minced1/2 tsp chili powder1/2 tsp ground cumin1/2 tsp smoked paprika1/4 cup vegetable broth1 cup cooked chickpeas2 tablespoons chopped parsley
Preheat the oven to 425F, lightly grease or line a baking sheet with foil.
Place the eggplant halves cut-side down on the sheet.
Bake until very soft, about 45 minutes.
Scoop the flesh out into a bowl, sprinkle with lemon juice and reserve.
In a saucepan, cook tomatoes, garlic, chili powder, cumin and paprika in the broth until the mixture has become a thick sauce, about 20-25 minutes.
Stir in the mashed eggplant mixture and chickpeas and warm through, then remove from heat and stir in the parsley.
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.
Place the eggplant halves cut-side down on the sheet.
Bake until very soft, about 45 minutes.
Scoop the flesh out into a bowl, sprinkle with lemon juice and reserve.
In a saucepan, cook tomatoes, garlic, chili powder, cumin and paprika in the broth until the mixture has become a thick sauce, about 20-25 minutes.
Stir in the mashed eggplant mixture and chickpeas and warm through, then remove from heat and stir in the parsley.
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 242.0
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 494.5 mg
- Total Carbs: 50.2 g
- Dietary Fiber: 12.4 g
- Protein: 9.7 g
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