The food of Morocco, in Northern Africa, is known for its use of warm spices in dishes such as tagines and couscous.
This warm Moroccan eggplant salad (Zaalouk), combining eggplant, tomatoes and classic Moroccan spices, is enjoyed as a side or with bread. This recipe was adapted from the Lands and Flavors blog, and my version includes the sweet touch of ground cinnamon.
Spices are not only wonderful for flavor, but for medicinal purposes. The spices in this dish include cumin and cinnamon, two spices known to have significant beneficial health effects. Cumin is a source of iron, aids digestion, and some studies have shown that it can possibly fight cancer. Cinnamon helps lower blood pressure and regulates blood sugar.
To register for my next Thrive Kitchen class and for more information, visit the Kaiser Permanente San Francisco Health Education website or email SFHealthEd@kp.org. To your health!