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Zaalouk
Serves 4 Prep 15 min Cook 45 min Total 1 hr Type Side Origin Moroccan

Zaalouk

Moroccan smoky aubergine and tomato salad: aubergines roasted until collapsed, mashed coarsely with stewed tomatoes, garlic, paprika and cumin. Eaten warm or cold, scooped with bread; smoky, garlicky, just enough fresh herb to keep it bright.

Serves 4 Prep 15 minutes Cook 45 minutes Units Rate

Overview

Aubergines are charred whole over a flame or roasted until collapsed; their flesh is scooped out and chopped. Tomatoes, garlic and spices stew in olive oil to a thick base; the aubergine joins; everything cooks down to a coarse, oily, deep-flavoured purée. Lemon and coriander finish.

Ingredients

  • 2 aubergines (large, around 800 g total)
  • 4 tablespoons olive oil
  • 6 garlic cloves (crushed)
  • 4 ripe tomatoes (skinned and chopped) or 1 x 400 g tin chopped tomatoes
  • 1 tablespoon sweet paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon hot paprika (or pinch of cayenne)
  • 1 teaspoon salt
  • ½ lemon (juice)
  • A small bunch of coriander (chopped)
  • A small bunch of flat-leaf parsley (chopped)
  • Black pepper
  • Extra olive oil and bread (to serve)

Method

Stage 1 - Cook the aubergines

  1. Char the aubergines whole over a gas flame, turning, until the skins are blackened all over and the flesh feels collapsed (10-12 minutes). Or roast at 220°C for 40-45 minutes until very soft.
  2. Cool slightly; peel off the skin; chop the flesh roughly.

Stage 2 - Tomato base

  1. Heat the olive oil in a wide pan over medium heat.
  2. Add the garlic; cook 1 minute.
  3. Add the tomatoes, paprika, cumin, hot paprika and salt; cook 12-15 minutes, stirring, until thick and jammy.

Stage 3 - Combine

  1. Stir in the chopped aubergine; cook 8-10 minutes more, mashing with a spoon, until the mixture is thick, oily and coarse-textured.

Stage 4 - Finish

  1. Off the heat, stir in the lemon juice, half the coriander and half the parsley; grind in black pepper.
  2. Taste; adjust salt and lemon.

Stage 5 - Serve

  1. Spoon onto a flat plate; spread to about 2 cm thick.
  2. Top with the remaining herbs and a generous drizzle of olive oil.
  3. Eat warm or cold with crusty bread or flatbread for scooping.

Notes

  • Char for the smoke: The flame-cooked aubergine is the soul of zaalouk. Oven-roasting works but tastes plainer.
  • Texture: Should be coarse, not smooth. Mash with a spoon; never blend.
  • Olive oil: Be generous - Moroccan zaalouk is properly oily, almost glossy on the plate. The oil is the carrier for everything.

Storage

  • Keeps 5 days refrigerated; flavour deepens. Eat at room temperature; cold mutes the spices.

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