Zaalouk with spirulina
Ingredients
- 2 eggplants
- 4 tomatoes
- 3 garlic cloves
- 1 tsp cumin
- 1 tsp paprika
- 4 tbsp olive oil
- 1 small bunch of parsley
- Juice of 1/2 lemon
- Salt
- 8 DXN Spirulina tablets
The roasted eggplant and tomato salad, served warm or cold with bread.
Method
- Roast the eggplants until soft, then peel them.
- Cook the tomatoes with the garlic, cumin, paprika and 3 tbsp oil.
- Mash in the eggplant and simmer for 15 to 20 minutes, until thick.
- Finish with the parsley and lemon.
- Let it cool to room temperature, then set the children's share aside, without spirulina.
- Crush the tablets into a very fine powder, stir it into 1 tbsp olive oil and fold it into the adults' share just before serving.
Gallery
Adapted from The Mediterranean Dish
The products shown are food supplements. They do not replace a varied, balanced diet and a healthy lifestyle. Ask a health professional for advice if in doubt, if pregnant or if taking medication.
