Moroccan Eggplant Zalouk by @always_beaut_tips_recipes

50 min

6 servings

🍆

3

Eggplant

🍅

3

Tomato

🧄

1 clove

Garlic

🌿

2 handfuls

Parsley

🫒

Extra virgin olive oil

🌶️

1 tbsp

Paprika

🫙

1 tbsp

Cumin

🧂

1 tbsp

Salt

🫙

1 tsp

Turmeric

🌿

1 tsp

Coriander

⚫

1 tsp

Pepper

🍅

2 tbsp

Tomato paste

  1. Chop
    • Eggplant
    • Tomato

    Chop the eggplants and tomatoes.

  2. Add
    • Eggplant
    • Tomato
    • Garlic

    Add the eggplants and tomatoes to a pressure cooker with the garlic, one handful of parsley, a drizzle of olive oil, and all the spices.

  3. Cook

    Close the pressure cooker and cook on low heat for 20 minutes from the moment it starts to whistle.

  4. Add
    • Tomato paste
    • Parsley
    • Extra virgin olive oil

    Open the pressure cooker, add the tomato paste, the remaining parsley, and a drizzle of olive oil.

  5. Cook

    Cook uncovered over medium heat until the mixture thickens and dries out.

Moroccan Eggplant Zalouk by @always_beaut_tips_recipes

50 min

6 servings

🍆

3

Eggplant

🍅

3

Tomato

🧄

1 clove

Garlic

🌿

2 handfuls

Parsley

🫒

Extra virgin olive oil

🌶️

1 tbsp

Paprika

🫙

1 tbsp

Cumin

🧂

1 tbsp

Salt

🫙

1 tsp

Turmeric

🌿

1 tsp

Coriander

⚫

1 tsp

Pepper

🍅

2 tbsp

Tomato paste

Preparation Steps

  1. Step 1/5

    Chop the eggplants and tomatoes.

    🍆Eggplant
    🍅Tomato
    🔪Knife
    🪵Cutting board

  2. Step 2/5

    Add the eggplants and tomatoes to a pressure cooker with the garlic, one handful of parsley, a drizzle of olive oil, and all the spices.

    🍆Eggplant
    🍅Tomato
    🧄Garlic
    🌿Parsley
    🫒Extra virgin olive oil
    🌶️Paprika
    🫙Cumin
    🧂Salt
    🫙Turmeric
    🌿Coriander
    ⚫Pepper

  3. Step 3/5

    Close the pressure cooker and cook on low heat for 20 minutes from the moment it starts to whistle.

  4. Step 4/5

    Open the pressure cooker, add the tomato paste, the remaining parsley, and a drizzle of olive oil.

    🍅Tomato paste
    🌿Parsley
    🫒Extra virgin olive oil
    🥄Spoon

  5. Step 5/5

    Cook uncovered over medium heat until the mixture thickens and dries out.

    🥄Spoon

Composition

Ingredients

Types

Vegetables, Herbs, Oils, Spices

Ingredients

Eggplant, Tomato, Garlic, Parsley, Extra virgin olive oil, Paprika, Cumin, Salt, Turmeric, Coriander, Pepper, Tomato paste

Notes

Garlic (minced), Parsley (chopped, divided), Extra virgin olive oil (to taste)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Pescatarian, Dairy-Free, Egg-Free, Nut-Free, Low-Calorie, Halal, Paleo, Kosher, soy-free, Gluten-Free

Calories

95 kcal

Macro nutrients

Protein: 2.3g, Carbohydrates: 11g, Fat: 5.5g, Fiber: 4.2g, Sugars: 5g

Nutritional Information

Minerals

Potassium: 420mg, Sodium: 480mg, Iron: 1mg, Magnesium: 25mg, Calcium: 30mg

Vitamins

Vitamin C: 18mg, Vitamin A: 900IU, Vitamin K: 40mcg, Vitamin B6: 0.2mg

Preparation

Time Information

Preparation

15 minutes

Cooking

35 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

5 steps

Equipments

Utensils

Knife, Cutting board, Spoon

Appliances

Pressure cooker, Stove

Type

Type

Type Of Dish

Dip, Side Dish, Appetizer

Occasions

Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@always_beaut_tips_recipes

Origin

Cuisine

Moroccan, Mediterranean, North African

Geographic

Morocco, North Africa

Various

Aspect

Texture

Chunky, Soft, Saucy

Flavors

Smoky, Savory, Earthy, Garlicky, Spiced, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 4-5 days (Store in an airtight container,Let cool to room temperature before refrigerating), freezer : 2-3 months (Store in a freezer-safe airtight container,Thaw in fridge before reheating), room temperature : up to 2 hours (Keep covered,Suitable for serving, not for storage)