Zaalouk
- Vegan
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
- Good for dinner
Less suited for lunch, as a snack.
Warm Moroccan salad of eggplant and tomatoes with garlic, cumin and olive oil.
4 servingsFinal yield 1,500 g
Ingredients
- 1,000 gEggplant, raw
- 700 gTomato sauce, canned, no salt added
- 30 gGarlic, raw
- 6 gSpices, cumin seed
- 35 gOil, olive, salad or cooking
- 4 gSalt, table
Method
- Cut eggplant into 1 cm cubes and chop garlic.
- Fry eggplant in 35 g oil at 180 °C for 10 minutes.
- Add 700 g tomato sauce, garlic, 6 g cumin and salt and cook uncovered for 20 minutes at 90 °C.
- Mash some eggplant with a spoon and serve warm salad in four portions.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 794.6 kcal
- Protein
- 21.2 g
- Fat
- 40.4 g
- Total carbohydrate (by difference)
- 108.5 g
- Total dietary fibre (USDA)
- 41.8 g
- Saturated fatty acids
- 5.6 g
- Sodium
- 1,663.2 mg
- Salt (sodium × 2.5)
- 4.2 g
Per serving
- Protein5.3 g10%
- Fat10.1 g41%
- Total carbohydrate (by difference)27.1 g49%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 198.7 kcal
- Protein
- 5.3 g
- Fat
- 10.1 g
- Total carbohydrate (by difference)
- 27.1 g
- Total dietary fibre (USDA)
- 10.4 g
- Saturated fatty acids
- 1.4 g
- Sodium
- 415.8 mg
- Salt (sodium × 2.5)
- 1 g
Per 100 g of finished food
- Energy
- 53 kcal
- Protein
- 1.4 g
- Fat
- 2.7 g
- Total carbohydrate (by difference)
- 7.2 g
- Total dietary fibre (USDA)
- 2.8 g
- Saturated fatty acids
- 0.37 g
- Sodium
- 110.9 mg
- Salt (sodium × 2.5)
- 0.28 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains none of the 14 main allergens.
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal