Zaalouk - Moroccan eggplant salad

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 Eggplants, medium
  • 1 Flat-leaf parsley
  • 2 cloves Garlic
  • 1/2 Lemon, Juice of
  • 4 Tomatoes

• Condiments

  • 1 tsp Harissa

• Baking & Spices

  • 1 Red pepper
  • 1 tsp Red pepper
  • 2 Salt & pepper
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 4 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

Found on kiddieliciouskitchen.com

Description

Ingredients

• 2 medium eggplants
• 1 red pepper
• 2 tbsp olive oil
• salt & pepper
• 4 tomatoes
• 2 tbsp olive oil
• 2 cloves garlic (finely chopped)
• 1 tsp cumin (grounded)
• ½ tsp turmeric (grounded)
• 1 tsp red pepper (grounded)
• 1 tsp harissa
• juice of half a lemon
• salt & pepper
• flat leaf parsley

Directions

• Preheat oven to 225 Celsius / 400 Fahrenheit degrees.
• Wash the eggplants and peel off about half of the skin (I make stripes). Cut lengthwise into slices.
• Deseed the red pepper and cut into four slices.
• Place vegetables on an oven tray that is covered with parchment paper. Drizzle 2 tbsp of olive oil and some salt and pepper over the vegetables.
• Roast in the oven for 30 - 40 minutes.
• While the eggplant and red pepper are roasting, bring a pot of water to the boil.
• Cut a cross on the tomatoes. Place the tomatoes in the boiling water for about 30-45 seconds. Let them cool for a while and then gently peel the skins off and chop the tomatoes.
• When the vegetables are roasted, let them cool for a while and then gently peel the skins off from the red pepper. Chop the red pepper and eggplants.
• Add 2 tbsp of olive oil in a pan, then sauté the chopped garlic and all spices for about 5 min. Add lemon juice and all chopped vegetables. Season with salt and pepper and let the mixture simmer for about 15 minutes.
• Add chopped flat leaf parsley on top and enjoy the salad warm or cold.