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Zaalouk (Moroccan eggplant salad)

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HERE'S HOW WE MAKE IT

We roast the eggplant and remove the flesh which we cook down with onion and garlic until soft.  We then add the chopped tomatoes and flavour the dish with cumin, paprika and cayenne before mixing with fresh coriander and a squeeze of lemon juice.

INGREDIENTS

Eggplant, garlic, coriander,cumin, olive oil, red onion, diced tomatoes, caster sugar, paprika, cayenne pepper, lemon juice, salt.

ALLERGENS

MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 PER 100G (RAW)PER 2 PERSON SMALL SIZE
ENERGY201.7kj1166.5kj
PROTEIN1.1g6.3g
FAT TOTAL2.9g16.8g
SATURATED0.4g2.3g
CARBS3.3g19.1g
- SUGARS3.1g18g
SODIUM153.8mg889.5mg

SIZES

Small:
Serves two adults, with accompaniments
Large:
Serves four adults, with accompaniments

GOES WITH

Serve with Moroccan marinated barramundi, warm cous cous salad or some fresh chopped tomatoes with parsley and lemon juice.

 

PREP, COOK AND SERVE

DEFROST INFORMATION: Defrost before reheating. Defrost overnight in the fridge. For a quick defrost, place in a sink of warm water and ensure that the defrosted dish then reaches 70C (piping hot) within two hours of beginning the defrosting process. Once defrosted, reheat as above, cook and consume within 48 hours.  

Pierce the film and microwave for 4 (from defrosted) to 10 minutes (from frozen). Peel back the film, mix gently, then microwave for a further 2 minutes. Serve with our lemongrass and turmeric tenderloins, herby felafel or Syrian Chicken.

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