Low FODMAP Vegan Zaalouk (Moroccan Eggplant)
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Learn more →Ingredients
4 servings
- 2 medium eggplants (about 2 lb total), peeled and cut into 1-inch cubes
- 1 tsp salt, plus more to taste
- 3 tbsp olive oil
- 4 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 can (14 oz) diced tomatoes, with juices
Ingredient noteA serving of up to about 1/3 cup of diced tomatoes is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 1 ½ tsp ground cumin
- 1 ½ tsp sweet paprika
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- ½ tsp ground coriander
- 1 tbsp fresh lemon juice
- ¼ cup fresh cilantro, roughly chopped
- ¼ cup fresh flat-leaf parsley, roughly chopped
For serving
- 1–2 tbsp olive oil, for drizzling (optional)
- crusty bread or pita, for serving (optional)
Instructions
- 1
Toss the eggplant cubes with 1 tsp salt in a colander and let them sit for 10 minutes, then pat dry with paper towels.
- 2
Heat 3 tbsp olive oil in a large (12-inch) skillet or wide saucepan over medium-high heat until shimmering. Add the eggplant in a single layer and cook, stirring occasionally, until golden and softened on most sides, about 10–12 minutes.
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