Zaalouk or Moroccan Aubergine Dip

Name: Zaalouk or Moroccan Aubergine Dip
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Moroccan
Ingredients: 1 kg aubergine - peeled and chopped; 250g large tomatoes, peeled, seeded and chopped; 4 cloves garlic, finely chopped; Large bunch chopped fresh coriander and parsley; 1 tablespoon paprika; 1 tablespoon cumin; 1 teaspoon salt; 4 tablespoons olive oil; 80 ml water; to taste Freshly ground black pepper; Garnish Black Olives, Slices of lemon

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Prep: 15 mins

Cook: 40 mins

Serves: 4

Moroccan Side Dish

Ingredients

1 kg aubergine - peeled and chopped
250g large tomatoes, peeled, seeded and chopped
4 cloves garlic, finely chopped
Large bunch chopped fresh coriander and parsley
1 tablespoon paprika
1 tablespoon cumin
1 teaspoon salt
4 tablespoons olive oil
80 ml water
to taste Freshly ground black pepper
Garnish Black Olives, Slices of lemon

Accompaniment

Description

A delicious cooked salad made with aubergines, tomatoes, garlic, olive oil and spices. It's a common side dish to many meals, and is usually served as a dip with crusty bread.

Method

1
Mix all ingredients in a large deep saucepan.
2
Cover and simmer over medium heat for 30 minutes, stirring occasionally.
3
Adjust the heat if necessary to avoid burning the zaalouk.
4
Transfer to a food processor to blend the tomatoes and aubergine.
5
Return to the heat and continue simmering, uncovered, for 10 minutes or until the liquids are reduced and the zaalouk can be stirred into a heap in the centre of the pan.
6
Transfer to a serving dish.
7
Sprinkle with the juice of ½ a lemon.

Chef's Tips

Use fresh, ripe tomatoes for the best results. If you like, drizzle a little extra olive oil on the salad when serving. You can add a little harissa to bring a little spice to this tasty dish.

Serve warm or cold with crusty bread and garnish with black olives and slices of lemon.