ZAALOUK DIP

Morocco’s favourite way to make the most out of aubergines is without a doubt zaalouk! In the recipe, we are making a delicious dip based on my classic Zaalouk recipe. Easy and comforting, it’s definitely a crowd pleaser. INGREDIENTS
2 large aubergines (600g)

4 medium tomatoes (320g), seeded and chopped

3 tablespoons olive oil

3 garlic cloves, minced or pressed

2 teaspoons paprika

2 teaspoons ground cumin

1 teaspoon salt

¼ teaspoon caster sugar

Coriander oil
45ml olive oil

25g coriander

1 ½ teaspoon white wine vinegar

Salt to taste

Pinch caster sugar

Garnish
70g crumbled feta

¼ medium red onion, sliced into half moons

Olive oil, to drizzle

METHOD
• Remove 3 vertical strips of skin from each aubergine. Discard the vertical strips and cut the aubergines in large cubes.

• Heat the olive oil in a large pan and add the aubergines, tomatoes, garlic, paprika, cumin, salt and sugar. Cover over medium-low heat until the vegetables are soft, about 25 to 35 minutes. Stir occasionally to make sure the vegetables don’t stick to the pan.

• Uncover, mash the vegetables and leave over medium heat until all liquids evaporate. Keep the zaalouk in the fridge for up to 4 days and serve at room temperature.

• To make the coriander oil, combine coriander, olive oil, vinegar, salt and sugar in a food processor and process until very finely minced. Taste and adjust the seasoning with salt and sugar if necessary.

• To serve, spread the zaalouk in a shallow plate, garnish with the feta, coriander oil, sliced onions and a generous drizzle of olive oil. INGREDIENTS
2 large aubergines (600g)

4 medium tomatoes (320g), seeded and chopped

3 tablespoons olive oil

3 garlic cloves, minced or pressed

2 teaspoons paprika

2 teaspoons ground cumin

1 teaspoon salt

¼ teaspoon caster sugar

Coriander oil
45ml olive oil

25g coriander

1 ½ teaspoon white wine vinegar

Salt to taste

Pinch caster sugar

Garnish
70g crumbled feta

¼ medium red onion, sliced into half moons

Olive oil, to drizzle

METHOD
• Remove 3 vertical strips of skin from each aubergine. Discard the vertical strips and cut the aubergines in large cubes.

• Heat the olive oil in a large pan and add the aubergines, tomatoes, garlic, paprika, cumin, salt and sugar. Cover over medium-low heat until the vegetables are soft, about 25 to 35 minutes. Stir occasionally to make sure the vegetables don’t stick to the pan.

• Uncover, mash the vegetables and leave over medium heat until all liquids evaporate. Keep the zaalouk in the fridge for up to 4 days and serve at room temperature.

• To make the coriander oil, combine coriander, olive oil, vinegar, salt and sugar in a food processor and process until very finely minced. Taste and adjust the seasoning with salt and sugar if necessary.

• To serve, spread the zaalouk in a shallow plate, garnish with the feta, coriander oil, sliced onions and a generous drizzle of olive oil.