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Zaalouk – aubergine and tomato purée recipe

Zaalouk – aubergine and tomato purée recipe

7 ratings

A Moroccan-inspired dip or salad, Zaalouk is a tomato and aubergine dish, lightly spiced with cumin, paprika and cayenne and garnished with lemon juice and fresh herbs. Enjoy it as an accompaniment to roasted or stewed meats, or slathered on bread as a light snack. See method

Ingredients

  • 2 aubergines, peeled and diced
  • 4 tbsp olive oil
  • 4 large ripe tomatoes, peeled, seeded and diced
  • 3 garlic cloves, finely chopped
  • 1tsp paprika
  • 2tsp cumin
  • ½ - 1tsp cayenne pepper or chilli powder
  • juice of ½ lemon
  • large handful of parsley and coriander, finely chopped
  • salt
  • pepper

Each serving contains

  • Energy

    585kj
    141kcal     7%

  • Fat

    12g 18%

  • Saturates

    2g 9%

  • Sugars

    5g 6%

  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 6.5g Protein 2.5g Fibre 5.1g

Method

  1. Tip the diced aubergines into a sieve and sprinkle with a little salt. Leave for 30 minutes – this helps them soak up less oil. Pat the aubergines dry to remove excess salt.
  2. Heat the olive oil in a pan and fry the aubergines until golden and tender. Add the tomatoes, garlic and spices and cook over a gentle heat until cooked down – about 15 minutes.
  3. Tip into a bowl and mash with a potato masher to break up the mixture. Stir in the lemon juice and herbs and adjust the seasoning if necessary. Serve with flatbreads.

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