ZAHLOUK (EGGPLANT AND TOMATO SALAD)
Delicious as a salad or as a dip. If' you've no Harissa in the house you can always substitute with 1 teaspoon paprika mixed with 1 teaspoon ground coriander and a good pinch of cayenne pepper.
Provided by Julie Bs Hive
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Steam eggplant cubes for 8-10 minutes or until soft. Tip onto a cutting board and mash with a fork.
- Heat the oil in a heavy-bottom pan and cook the cumin seeds and garlic 1-2 minutes until the seeds become fragrant. Add the tomatoes, sugar, Harissa, and half the parsley. Cook 15-20 minutes over a low heat stirring occasionally until the mixturere resembles a thick sauce. Stir in the lemon juice and mashed eggplant. Stir until combined and heated through. Season with salt & pepper to taste.
- Let mixture come to room temperature. Garnish with the remaining chopped parsley.
Nutrition Facts : Calories 166.3, Fat 7.9, SaturatedFat 1.1, Sodium 28.9, Carbohydrate 25.8, Fiber 12.8, Sugar 10.2, Protein 5
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