This is a Yemeni-Italian fusion recipe!
Zhoug is a spicy herb sauce that originated in Yemen, made from fresh cilantro, garlic, and green chili peppers, often enhanced with spices like cumin and cardamom. Known for its bold flavors and vibrant green color, zhoug adds a delightful kick to this eggplant parmesan recipe, which layers roasted eggplant with a zhoug-infused sauce, marinara, and gooey cheese.
Additionally, this Homemade Zhoug Eggplant Parmesan is a fantastic low-carb alternative to traditional pasta-based dishes, making it ideal for those following a low-carb or ketogenic diet. By replacing pasta with slices of eggplant, you not only reduce the carbohydrate content but also incorporate a nutritious vegetable that is high in fiber and antioxidants.
Both tomato sauce and cheese are rich in umami, a savory taste that enhances the overall flavor profile of dishes. This sensation makes meals feel more hearty and fulfilling, especially appealing during the winter months when our bodies crave substantial food.
Recipe Name: Homemade Zhoug Eggplant Parmesan
Category: Dairy
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Yield: 6-8
Ingredients: (in order of use in the recipe)
1 medium eggplant, sliced into ½-inch thick rounds
¼ cup + 2 teaspoons olive oil, divided
1 bunch fresh cilantro, leaves only
2 tablespoons fresh mint (optional)
2 garlic cloves, roughly chopped
2 jalapenos, seeds removed (leave the seeds if you like it really spicy)
½ teaspoon ground cumin
½ teaspoon red pepper flakes
1 cup sugar-free marinara sauce
1 8-oz mozzarella ball, thinly sliced
¼ c. parmesan cheese, freshly grated
Salt and pepper to taste
Tools:
Rimmed baking pan
Parchment paper
Pastry brush
Food processor
Measuring cups and spoons
Casserole dish
Instructions:
Preheat the oven to 375 degrees F and line a rimmed baking sheet with a piece of parchment paper.
Brush the eggplant slices with the 2 teaspoons of olive oil on both sides and season with salt and pepper to taste.
Arrange the eggplant slices on the prepared baking sheet and place in the oven to roast until lightly golden, around 10-15 minutes.
In the meantime, in a food processor, combine the cilantro, mint, garlic, and jalapenos. Pulse until very finely minced.
Add in the cumin and ¼ cup of olive oil; continue processing until a mostly smooth zhoug sauce forms. Stir in the red pepper flakes.
Spread half of the marinara sauce on the bottom of the casserole dish. Top with eggplant slices and top each eggplant slice with a bit of zhoug and sliced mozzarella. Repeat with all remaining eggplant slices - you should get around 3 stacks of eggplant, zhoug, and mozzarella.
Cover with the remaining marinara and sprinkle the parmesan cheese on top.
Place in the oven to roast until golden and bubbly, around 15-20 minutes.
To Our Health & Inspiration
Kenden
Love this fusion approach to eggplant parm. Swapping basil for cilantro and zhoug totally shifts the flavor profile from mediteranean to middle eastern while keeping that umami richness intact. The low-carb angle is practical too since eggplant has way better texture than cauliflower or zucchini when you're subsituting for pasta in layered dishes.