Zaalouk – aubergine and tomato purée recipe

  • Serves 4
  • 40 mins to prepare and 25 mins to cook
  • 141 calories / serving
  • Healthy
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VEGGIE zaalouk He

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.

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.

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.

  • Ingredients

  • 2 aubergines, peeled and diced
  • 4tbsp 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
  • 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


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