Warm Zaalouk (Eggplant-Tomato Salad) With Chickpeas

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Nutritional Info

Servings Per Recipe: 2
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

View full nutritional breakdown of Warm Zaalouk (Eggplant-Tomato Salad) With Chickpeas calories by ingredient

Introduction

Zaalouk is a Moroccan eggplant and tomato salad that incorporates a large amount of garlic and fresh herbs. It's best made in the height of Summer when the tomatoes are in their prime, and can be served warm or cold - I prefer it warm and mixed with chickpeas. Zaalouk is a Moroccan eggplant and tomato salad that incorporates a large amount of garlic and fresh herbs. It's best made in the height of Summer when the tomatoes are in their prime, and can be served warm or cold - I prefer it warm and mixed with chickpeas.

Minutes to Prepare: 15

Minutes to Cook: 70

Number of Servings: 2

Ingredients

1 lb eggplant (preferably the smaller ones), halved lengthwise

2 tbsp lemon juice

1/2 lb plum tomatoes, chopped

5 garlic cloves, minced

1/2 tsp chili powder

1/2 tsp ground cumin

1/2 tsp smoked paprika

1/4 cup vegetable broth

1 cup cooked chickpeas

2 tablespoons chopped parsley

Directions

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.