Zaâlouk (زعلوك)

Today we travel to Morocco with this eggplant salad, an starter well known there and often accompanied by Moroccan bread.

Ingredients for 2 people:
- 1 eggplant
- 1 green pepper
- 1 tomato
- 2 cloves of garlic
- 1 teaspoon of paprika
- 1/2 teaspoon of cumin
- Fresh parsley
- Salt
- Olive oil


Recipe:
- Wash the eggplant, cut the stem, cut in half and then into strips.
- Enter it in a pan, sprinkle some salt and cover the base with water (approximately 2-3 cm).
- Cook over medium heat until eggplant is very soft and almost falling apart.
- Wash the peppers and tomatoes and cut them and squares.
- In a skillet with a little olive oil, fry over medium heat until soft.
- Add it to the pan where you have eggplant and mix.
- Peel the cloves of garlic and cut into small squares.
- Wash the parsley, cut the leaves into large pieces and add to vegetables.
- Sprinkle paprika, cumin and garlic.
- Stir well and serve hot.

Bon appetit!