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Le Chaudron recipe
Zaalouk aubergines marocain
Moroccan zaalouk (eggplant dip)
⏱ 40 minServes 4Easy160 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
3eggplants, cubed
3tomatoes, chopped
3 clovesgarlic, chopped
1 teaspoonground cumin
1 teaspoonpaprika
3 tbspolive oil
1bunch of fresh cilantro
- 3 eggplants, cubed
- 3 tomatoes, chopped
- 3 cloves garlic, chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 3 tbsp olive oil
- 1 bunch of fresh cilantro
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the eggplant in oil for 8 minutes until tender and golden.
- Add the tomatoes and garlic and cook 10 minutes over medium heat.
- Stir in the cumin and paprika for 2 minutes.
- Roughly mash with a fork.
- Cook uncovered 5 minutes more to reduce.
- Sprinkle with cilantro, drizzle with olive oil and serve warm with bread.
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