Cumin and paprika accent this Moroccan dish.
Inspired by the warm Moroccan salad zalouk, this dish bridges the seasons by pairing roasted eggplant with ripe tomato slices and a garlicky yogurt sauce, says Laura Rege, a New York City-based recipe developer. It’s topped with protein-rich chickpeas and pomegranate seeds, which add antioxidants and a burst of sweetness.
Serves 4
Prep time: 15 minutes
Cook time: 25 minutes
Photography by Armando Rafael. Food and prop styling by Ali Nardi.
Serves 4
Prep time: 15 minutes
Cook time: 25 minutes