{"id":11214,"date":"2020-01-27T14:09:17","date_gmt":"2020-01-27T19:09:17","guid":{"rendered":"https:\/\/web.uri.edu\/community-nutrition\/?p=11214"},"modified":"2025-01-14T09:18:29","modified_gmt":"2025-01-14T14:18:29","slug":"moroccan-eggplant-sauce","status":"publish","type":"post","link":"https:\/\/web.uri.edu\/community-nutrition\/moroccan-eggplant-sauce\/","title":{"rendered":"Zaalouk (Moroccan Eggplant Dip)"},"content":{"rendered":"
\n
\n

Zaalouk (Moroccan Eggplant Dip) \/ Zaalouk (Salsa Marroqu\u00ed de Berenjenas)\/ Zaalouk (Pasta de Berinjela Marroquina)<\/h1>\n

Download Recipe\/ Print Recipe<\/a>
\n <\/p><\/div>\n

\"\"<\/p>\n<\/div>\n

English<\/h1><\/p>\n

Servings per recipe: 12
\nServing size: \u2153 cup 
\nPrep time: 10 minutes
\nCook time: 40 minutes
\nCost: $7.00 per recipe\/ $0.58 per serving<\/p>\n

Ingredients<\/h2>\n
    \n
  • 1 large eggplant, peeled and chopped<\/li>\n
  • 3 large tomatoes, chopped<\/li>\n
  • 1\u00bd teaspoons minced garlic<\/li>\n
  • \u2153 cup cilantro or parsley (or a mix of both)<\/li>\n
  • 1 tablespoon paprika<\/li>\n
  • 1 tablespoon cumin<\/li>\n
  • 1\u00bd teaspoons salt<\/li>\n
  • Pinch cayenne pepper (optional)<\/li>\n
  • \u00bc cup olive oil<\/li>\n
  • \u00bc cup water<\/li>\n<\/ul>\n

    Directions<\/h2>\n
      \n
    1. Mix all ingredients in a large, deep skillet or pot.<\/li>\n
    2. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally. Adjust heat if needed to avoid burning.<\/li>\n
    3. Use a fork or potato masher to crush and blend the tomatoes and eggplant. Continue simmering, uncovered, for 10 minutes or until mixture is as thick as pasta sauce.<\/li>\n<\/ol>\n

      Money Saving Tip<\/h1>

      Pre-cut produce costs more. Save money by cutting up your own vegetables.<\/p><\/div><\/section><\/section>

      Spanish<\/h1><\/p>\n

      Porciones por receta: 12
      \nTama\u00f1o de porci\u00f3n: \u2153 taza
      \nTiempo de preparaci\u00f3n: 10 minutos
      \nTiempo de cocci\u00f3n: 40 minutos
      \nCosto: $7.00 por receta\/ $0.58 por porci\u00f3n<\/p>\n

      Ingredientes<\/h2>\n
        \n
      • 1 berenjena grande, pelada y picada<\/li>\n
      • 3 tomates, picados<\/li>\n
      • 1\u00bd cucharaditas ajo picado<\/li>\n
      • \u2153 taza cilantro o perejil (o una mezcla de los dos)<\/li>\n
      • 1 cucharada paprika<\/li>\n
      • 1 cucharada comino<\/li>\n
      • 1\u00bd cucharaditas sal<\/li>\n
      • Una pizca de pimienta cayena (opcional)<\/li>\n
      • \u00bc taza aceite de oliva<\/li>\n
      • \u00bc taza agua<\/li>\n<\/ul>\n

        Preparaci\u00f3n<\/h2>\n
          \n
        1. Mezcle todo los ingredientes en un sart\u00e9n, grande y profundo o una olla.<\/li>\n
        2. Cubra y hierva a fuego medio medio-alto por 30 minutos, revolviendo ocasionalmente. Ajuste el fuego si es necesario para evitar que se queme.<\/li>\n
        3. Use un tenedor o una pisa papa para machucar y mezclar los tomates y berenjena. Continua cocinando a fuego lento descubierto por 10 minutos o hasta que la mezcla est\u00e9 espesa como salsa de pasta.<\/li>\n<\/ol>\n

          Consejo para ahorrar dinero<\/h1>

          Los alimentos pre-cortados cuestan m\u00e1s. Ahorre dinero cortando sus propias verduras.<\/p><\/div><\/section><\/section>

          Portuguese<\/h1><\/p>\n

          Por\u00e7\u00f5es por receita: 12
          \nTamanho da por\u00e7\u00e3o: \u2153 copo
          \nTempo de prepara\u00e7\u00e3o: 10 minutos
          \nTempo de cozimento: 40 minutos
          \nCusto: $7.00 por receita, $0.58 por por\u00e7\u00e3o<\/p>\n

          Ingredientes<\/h2>\n
            \n
          • 1 berinjela grande, descascada e picada<\/li>\n
          • 3 tomates grandes, picado<\/li>\n
          • 1\u00bd colheres de ch\u00e1 de alho picado<\/li>\n
          • \u2153 copo de coentro fresco picado ou salsinha (ou uma mistura dos dois)<\/span><\/li>\n
          • 1 colher de sopa de colorau<\/li>\n
          • 1 colher de sopa de cominho<\/li>\n
          • 1\u00bd colheres de ch\u00e1 de sal<\/li>\n
          • Pitada de pimenta caiena (opcional)<\/li>\n
          • \u00bc copo de azeite<\/li>\n
          • \u00bc copo de \u00e1gua<\/li>\n<\/ul>\n

            Modo de Preparo<\/h2>\n
              \n
            1. Misture todos os ingredientes em uma frigideira ou panela grande e funda.<\/li>\n
            2. Tampe e cozinhe em fogo m\u00e9dio a m\u00e9dio-alto por 30 minutos, mexendo de vez em quando. Ajuste o calor, se necess\u00e1rio, para n\u00e3o queimar.<\/li>\n
            3. Use um garfo ou espremedor de batatas para esmagar e misturar os tomates e a berinjela. Continue cozinhando, sem tampar, por 10 minutos ou at\u00e9 a mistura ficar com a textura de um molho de tomate.<\/li>\n<\/ol>\n

              Dica para economizar dinheiro<\/h1>

              Planeje as refei\u00e7\u00f5es em torno dos vegetais da esta\u00e7\u00e3o para uma comida saborosa e econ\u00f4mica.<\/p><\/div><\/section><\/section><\/div><\/section>\n

               <\/p>\n","protected":false},"excerpt":{"rendered":"

              Zaalouk (Moroccan Eggplant Dip) \/ Zaalouk (Salsa Marroqu\u00ed de Berenjenas)\/ Zaalouk (Pasta de Berinjela Marroquina)    <\/p>\n","protected":false},"author":4688,"featured_media":14010,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[111,135],"tags":[216],"class_list":["post-11214","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dips","category-recipe","tag-gluten-free"],"acf":[],"_links":{"self":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/11214","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/users\/4688"}],"replies":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/comments?post=11214"}],"version-history":[{"count":5,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/11214\/revisions"}],"predecessor-version":[{"id":26507,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/11214\/revisions\/26507"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/media\/14010"}],"wp:attachment":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/media?parent=11214"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/categories?post=11214"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/tags?post=11214"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}