Moroccan eggplant paste, Zaalouk
I’ll make a Moroccan eggplant paste called Zaalouk. It is also delicious to eat with tomato sauce spaghetti.
ECO point
When cutting vegetables, you can cut the calyx thinly, cut the hard parts into shaving-cut, and use the skin to increase the amount to eat and reduce garbage. Depending on the vegetables, the nutrition can be multiplied by drying the skin!
Using seasonal vegetables also reduces the energy used by producers. For example, in the case of tomatoes, the amount of energy required to grow in summer and winter is 10 times different.
It’s a very small thing, but it will be a big achievement if each person has a heart.
Ingredients (For 1 – 2 serving)
- 2 eggplants
- 5 dash of cumin powder
- About 3 dash of paprika powder
- A little salt
How to make
- Grill the eggplant on the grilled fish, wrap it and leave it for about 10 minutes.
- When it becomes soft, cut it into 1 cm squares, add cumin powder, paprika powder and salt, Then stir-fry well while crushing the eggplant.
Point
Originally, it is made into a paste by peeling the skin, but since the skin is delicious, I also use the skin this time.
