Zaalouk (egg plant salad)

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A tasty Moroccan dip based on aubergine and tomato. Delicious as an appetizer or side dish.

Ingredients

Preparation

Wash the egg plant and cut into cubes. Put these in a pan with water and a pinch of salt and let it simmer for 15 minutes. Drain the eggplant and let it drain well. Meanwhile, finely chop the garlic cloves, fresh parsley and coriander. Wash the tomatoes and remove the seeds. Cut the tomatoes into cubes.
Heat the oil in a pan and fry the garlic, parsley, coriander and tomato. Then add the paprika and cumin and let it cook for about 5 minutes. Then add the aubergine cubes and lower the heat. Let it cook gently for about 20 minutes. Add some water to the pan if it becomes too dry. Then mash the hallouk with a fork.
Season to taste with salt, pepper and lemon juice. Finish with some sesame seeds and fresh parsley. Serve thezaalouk with the pita bread (this means the dish is no longer low in carbohydrates).
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Source: Leukerecepten by leukerecepten-nl.
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