30min 4 ppl
Zaalouk (Moroccan Cooked Aubergine Salad)
42 minutes
4 people
Medium31–60 min or 7–12 steps
42 min · 8 steps
Medium: 31–60 min or 7–12 steps
140 kcalper person
Protein 3g
Carbs 14g
Fats 9g
About this dish
Soft-cooked aubergine and tomato are mashed together with garlic, cumin and smoked paprika in this warmly spiced Moroccan salad, served at room temperature with good bread. It's a staple of the Moroccan mezze table, equally at home as a starter or a side.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Auberginespeeled and diced into 2cm cubes2 whole
- Tomatoesdiced4 whole
- Garlic clovescrushed3 clove
- Lemon juicefreshly squeezed1 tbsp
- Fresh Corianderchopped, to serve10 g
Spices & Seasonings
- Ground Cumin1 tsp
- Smoked paprika1 tsp
- Cayenne pepper1 pinch
- Fine sea salt1 tsp
Oils & Condiments
- Olive oil3 tbsp
- Extra-virgin olive oilto serve1 tbsp
Utensils
- Large saucepan
- Chopping board
- Sharp knife
Method
1
Peel and dice the aubergines into 2cm cubes.
Approx. 6 minutes
2
Dice the tomatoes.
Approx. 4 minutes
3
Heat the olive oil in a large saucepan over a medium heat and fry the garlic for 1 minute, until fragrant.
Approx. 1 minute
4
Add the diced aubergine, ground cumin, smoked paprika and cayenne pepper and stir to coat.
Approx. 2 minutes
5
Add the diced tomatoes, cover and cook for 20 minutes, stirring occasionally, until the aubergine is completely soft.
Approx. 20 minutes
6
Uncover and mash the mixture with a fork to a coarse, chunky paste, then cook for 5 minutes, until any excess liquid has evaporated.
Approx. 5 minutes
7
Stir in the lemon juice and season with fine sea salt.
Approx. 2 minutes
8
Spoon into a serving dish, drizzle with extra-virgin olive oil and scatter over the fresh coriander.
Approx. 2 minutes
