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Zaalouk – aubergine and tomato purée recipe

Zaalouk – aubergine and tomato purée recipe

7 ratings

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  • Serves 4
  • 40 mins to prepare and 25 mins to cook
  • 141 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 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

  • 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


  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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