Moroccan Zaalouk with Cumin and Caraway
This tasty aubergine zaalouk – a.k.a. tomato and eggplant dip – combines toasted seeds with fresh herbs and lemon juice for a wonderful one-pot recipe that's vegan, gluten-free, and bursting with flavour.
- Time: 35 min
- Servings: 6
Source: The Pesky Vegan
Ingredients
- teaspoon cumin seeds
- teaspoon caraway seeds
- tablespoons extra-virgin olive oil
- large aubergines, peeled and diced )
- garlic cloves, finely chopped
- teaspoons paprika )
- x 14 oz tin tomatoes
- tablespoons lemon juice
- Small handful fresh parsley or coriander, chopped
- Salt and pepper to taste