Zaalouk

Name: Zaalouk
Ingredients: 2 large Eggplant; 2 tbsp Olive oil; 1 large Onion; 3 cloves Garlic; 1 tsp Cumin; 1 tsp Paprika; 1 tsp Salt; 1 tsp Black pepper; 2 cups Tomatoes

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesextremelyFancytraditionalromanticFood

Nutrition (per serving)

920Calories

90 gProtein

65 gCarbs

40 gFat

12 gSugar

1000 mgSalt

Ingredients

2 large Eggplant
2 tbsp Olive oil
1 large Onion
3 cloves Garlic
1 tsp Cumin
1 tsp Paprika
1 tsp Salt
1 tsp Black pepper
2 cups Tomatoes

Method

Heat oil in a large pot over medium heat until shimmering, then add onion and cook stirring occasionally until translucent, 5–7 minutes.
Add garlic and cook for 1 minute, stirring constantly, until fragrant.
Add cumin, paprika, salt, and black pepper, and cook for 1 minute, stirring constantly, until fragrant.
Add eggplant and cook for 5–7 minutes, stirring occasionally, until it starts to soften.
Add tomatoes and 2 cups of water, and bring to a boil, then reduce heat to low and simmer for 20–25 minutes, or until the eggplant is tender.
Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.
Return the soup to the pot and reheat it over low heat, stirring occasionally, until hot and steaming, about 10 minutes.