Tempt Your Tastebuds - Moroccan Zaalouk

Zaalouk

This popular aubergine-based dish is found on every Moroccan table, where typically a main central dish is served alongside a pretty scattering of salads and side dishes on small, colourful plates. Zaalouk is called a salad, but is eaten more like a dip with fresh khubz (bread).

With thanks to Sakina Bennady for sharing her family recipe with us (and I can vouch for its deliciousness, having enjoyed it around her family table in Bouskoura in Morocco!). Sakina is the most extraordinary cook of a vast array of mouthwatering Moroccan dishes.

‍INGREDIENTS ‍

2 medium eggplants

¼ cup extra virgin olive oil

2 ripe vine tomatoes

4 cloves garlic, finely chopped

1 teaspoon paprika

1 teaspoon ground cumin

4 tablespoons torn coriander leaves

1 tablespoon vinegar

Salt to taste

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‍METHOD

1. Peel and dice the aubergine and cook in a thick bottomed saucepan with the chopped garlic, one grated tomato and a little white wine vinegar. Cook until soft, stirring occasionally to prevent burning. Add water if needed to prevent it catching. *

2. Remove from the pan and mash the softened mixture with a fork.

3. Once well mashed, heat the olive oil in a frying pan on a medium heat and add the paprika, cumin, salt and a little more vinegar, along with the cooked aubergine. Add the other grated tomato and stir.

4. Simmer until the excess liquid evaporates. Serve warm or at room temperature,  garnished with torn coriander leaves and a drizzle of olive oil.

* NB: You can also roast or grill the eggplant to soften it, and it's fine to leave some of the skin on as it adds to the visual appeal.

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