Zaalouk

Zaalouk

By
From
Rustic
Serves
4

The key to this simple Moroccan dish is to really blacken the aubergines to give it a delicious smoky grilled flavour. Essentially a cooked salad of aubergines, tomatoes, garlic, olive oil and spices, it is delicious simply spread on bread or toast. It is also good with yoghurt and is a great partner of baked lamb.

Ingredients

Quantity Ingredient
2 large aubergines
1 tablespoon lemon juice
120ml olive oil
500g tomatoes, skinned, deseeded and diced
1/2 level teaspoon soft brown sugar
3 garlic cloves, crushed
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander seeds
1/2 teaspoon chilli powder
2 tablespoons chopped coriander leaves
crusty bread, to serve

Method

  1. Preheat the oven to 190°C .
  2. Prick the aubergines all over with a fork or the tip of a sharp knife, place on a baking tray and bake for 30 minutes until they have almost collapsed.
  3. Allow the the aubergines to become cool enough to handle, then, while they’re still warm, peel off the skin of one (or both, depending on what you prefer). Drain away any excess liquid using a colander, then tip the aubergines into a large bowl. Sprinkle them with the lemon juice and leave for 15 minutes, then chop vigorously until they’re finely diced.
  4. Heat the olive oil in a large high-sided, heavy-based frying pan over a medium heat. Add the tomatoes, sugar, garlic, salt and dried spices to the pan, reduce the heat, and cook gently for 15 minutes.
  5. Stir in the fresh coriander and chopped aubergines, and combine thoroughly. Serve with slices of crusty bread.
Tags:
English
Spanish
French
casual
entertaining
London
cafe
breakfast
lunch
dinner
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