Ingredients
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2 medium-sized Eggplants
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4 medium-sized Tomatoes
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2 cloves Garlic
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2 tablespoons Olive oil
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1 teaspoon Ground cumin
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1/2 teaspoon Paprika
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1/2 teaspoon Salt
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1/4 teaspoon Black pepper
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1/4 cup Chopped fresh parsley
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half a lemon Juice
Directions
Zaalouk is a traditional Moroccan dish that has been enjoyed for centuries.
The origins of the dish can be traced back to the Berber people, an indigenous group of North Africa that has inhabited the region for thousands of years. The Berbers have a rich culinary history and are known for their use of spices and vegetables in their dishes.
Zaalouk is thought to have originated in the region of Marrakech, a city located in central Morocco. The dish was traditionally served as a side dish alongside tagines and grilled meats but has since become a popular dish in its own right.
The dish is made from simple, locally-sourced ingredients that are readily available in Morocco. Eggplant, tomatoes, garlic, and spices are all common ingredients used in Moroccan cuisine and are the foundation of many of the country’s most popular dishes.
Zaalouk has also been influenced by the cultural and culinary traditions of neighboring countries in North Africa and the Middle East. Similar dishes can be found in Tunisia, Algeria, and Egypt, where eggplant and tomato-based dishes are also popular.
Today, zaalouk is enjoyed not only in Morocco but also in many other parts of the world. Its unique blend of flavors and spices has made it a favorite among food lovers who are looking for healthy and flavorful vegetarian and vegan dishes. Whether served hot or cold, as a side dish or a main course, zaalouk is a dish that is sure to please.
Steps
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1
Done
5 min
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Preheat the ovenPreheat your oven to 400°F (200°C) to roast the eggplants. |
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2
Done
5 min
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Prepare the eggplantsCut the eggplants into 1-inch cubes and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and black pepper. |
|
3
Done
30 min
|
Roast the eggplantsRoast the eggplants in the oven for 25-30 minutes until they are tender and lightly browned. |
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4
Done
10 min
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Prepare the tomatoes and garlicWhile the eggplant is roasting, chop the tomatoes into small pieces and mince the garlic. |
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5
Done
2 min
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Sauté the garlicHeat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. |
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6
Done
15 min
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Cook the tomatoesAdd the chopped tomatoes to the saucepan and cook for 10-15 minutes until they are soft and tender. |
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7
Done
5 min
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Add the eggplant and spicesAdd the chopped tomatoes to the saucepan and cook for 10-15 minutes until they are soft and tender. |
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8
Done
2 min
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Add the parsley and lemon juiceRemove the saucepan from the heat and stir in the chopped fresh parsley and lemon juice. |
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9
Done
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Serve and enjoyServe the Zaalouk warm or at room temperature with crusty bread or pita. |
