Vegan maakouda and aubergine zaalouk

Vegan maakouda

1. Mash the potatoes into a purée.
2. Make the egg-substitute mixture and add the spices and salt.
3. Mix the potato with the previous mixture and shape into slightly flattened balls.
4. Coat them in flour and fry them (I fried them in a little oil and left them on kitchen paper to soak up any excess)

Aubergine zaalouk

1. Put the diced tomatoes in a frying pan and, when they’re soft, add the spices, the chopped garlic, parsley and coriander and the chopped olives.
2. Let it cook for about 15-20 min. Then add the chopped aubergine, roasted or baked and peeled beforehand.
3. Let the aubergine absorb all the flavour, mashing it a little.
4. It can be eaten hot, cold or warm.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 530 g	100 g	% IR*	Share
Energy	365 kcal	69 kcal	18 %
Fat	14 g	2.6 g	20 %
of which saturates	1.8 g	0.3 g	9 %
Carbohydrate	56 g	11 g	22 %
of which sugars	11 g	2.1 g	12 %
Fibre	13 g	2.5 g	—
Protein	8.6 g	1.6 g	17 %
Salt	2.4 g	0.5 g	40 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Salt: 1 g per serving
• Flour for coating: 10 g per serving
• Salt: 1 g per serving
• Black olives: 15 g per serving

Not counted (couldn't be estimated):

• Egg substitute: 25 g chickpea flour, just under 100 ml water and a splash of apple cider vinegar

Photos