Zaalouk
Serves 415 mins prep30 mins cook
Zaalouk, a Moroccan dip made with ripe tomatoes and aubergines, is a delightful dish perfect for summer. It's easy to prepare with common ingredients and packed with flavor. This one-pot dish combines tomatoes, garlic, smoked paprika, and cumin, simmered until thickened, and is served with flatbreads and fresh garnishes.
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What you need
Instructions
1: Prepare your tomatoes by peeling them (score then blanch in boiling water, place in an ice bath, then peel with ease!). Then chop into small pieces. 2: Prepare your aubergine by peeling, then slicing into small pieces. 3: In a saucepan, get a good glug of olive oil warmed. Add the cumin and smoked paprika, allowing to infuse the oil and toast for 1 minute. 4: Add the minced garlic, fry for another minute, then add the tomatoes, aubergine, and a handful of chopped coriander and parsley. 5: Add a splash of water and tomato puree if you like, then leave to simmer on medium low heat until thickened (30 minutes), stirring occasionally. 6: Season to taste with salt and pepper, then you can mash slightly to break it down. 7: To serve, spoon into a bowl, then top how you wish - olive oil, more parsley, pomegranate seeds, and lemon slices. 8: Serve with toasted flatbreads and enjoy!View original recipe