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Zaalouk
Moroccan aubergine and tomato, cooked down in oil with cumin and paprika.
- Time
- 40 min
- Serves
- 4
- Oil
- Midday
Ingredients · Serves 4
- 2 aubergines
- 4 ripe tomatoes, chopped
- 3 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp sweet paprika
- A pinch of chilli
- 5 tbsp Noor olive oil
- A handful of coriander and parsley, chopped
- Juice of ½ lemon
- Salt
Method
- Roast or grill the aubergines whole until collapsed and charred, then scoop out the flesh and chop it.
- Cook the tomatoes, garlic, spices and 3 tbsp oil in a pan for 10 minutes until soft.
- Add the aubergine and cook, mashing, for 15 minutes until thick.
- Stir in the herbs, lemon juice and salt to taste.
- Serve warm or at room temperature with the rest of the oil poured over and bread on the side.