Moroccan Veggie Sandwich
Over and over again, vegetables prove to me that there’s just a layer of flavor that meat can never beat— this is my favorite way to eat them- it’s baba-approved
Ingredients
Zaalouk
Directions
- 1
Slice a medium-sized seeded loaf in half. Remove some of the inner breading. Spread Plant-Based cheese alternative on one side. Layer grilled zucchini, then zaalouk, fresh greens/sprouts, then seared mushrooms. Season with salt/pepper and a squeeze of lemon juice. Cover with the remaining piece of bread and slice in half.
- 2
Peel the eggplant and chop into 1” cubes. Peel tomatoes and chop into cubes.
- 3
In a pot, heat 4 tbsp of olive oil over medium heat. Saute garlic, cumin, coriander, and chili until fragrant.
- 4
Add eggplant, tomatoes, and 1/3 cup water. Season with a pinch of salt. Bring to simmer and cook, covered, for 20-25 mins. Stir continuously, allowing eggplant and tomatoes to mesh together.
- 5
Add tomato paste, lemon zest, lemon juice, chopped parsley/cilantro, and 2 tbsp olive oil. Stir until incorporated. Mash into a dip consistency. Simmer, uncovered, for another 10 minutes.
