Moroccan · PANTRYHOP RECIPE
Zaalouk toast cups
35 minutes · 4 servings · vegan
Zaalouk is a beloved Moroccan cooked eggplant and tomato salad, here used as a topping.
Ingredients
Check you have the quantities below.
- 2 medium eggplants
- 2 medium tomatoes, chopped
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 1 tbsp lemon juice
- 8 slices toasted bread
Let’s make it
- Roast or pan-cook the eggplants until soft, then scoop out the flesh.
- Cook tomatoes, garlic, oil, cumin, paprika, and salt in a pan for 10 minutes.
- Add eggplant flesh and cook, stirring, until thick and jammy, about 10 minutes.
- Stir in lemon juice and cool slightly.
- Spoon onto toasted bread and serve.
Let kids spread the zaalouk onto toast once it has cooled a little.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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