Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A smoky, spiced Moroccan aubergine and tomato dish, cooked down until soft and spoonable and finished with fresh herbs and lemon.
Side dish. Good with grilled lamb chops, chicken kebabs or baked fish. Find a main
Equipment: Large frying pan or sauté pan
Measures and names
Ingredients
- 2 aubergines (eggplants), cut into 2 cm cubes
- 3 tbsp olive oil
- 3 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 pinch chilli flakes (red pepper flakes)
- 400 g tin chopped tomatoes
- 1 small handful coriander (cilantro), chopped
- 1 small handful flat-leaf parsley, chopped
- 1/2 lemon, juice only
- Salt and black pepper
Method
- Heat 2 tbsp of the oil in a large frying pan over a medium-high heat. Add the aubergine with a pinch of salt and cook for 10 minutes, stirring often, until browned and starting to soften.
- Add the remaining oil, the garlic, cumin, paprika and chilli and cook for 1 minute until fragrant.
- Pour in the tomatoes and 100 ml water, cover and simmer over a low heat for 20 minutes, then uncover and cook for 5-10 minutes more, mashing roughly with a wooden spoon, until thick and soft.
- Stir in most of the herbs and the lemon juice, season to taste and serve warm or at room temperature with the remaining herbs on top.
Swaps and tips
Zaalouk is served warm or at room temperature and keeps for 4 days in the fridge. For a smokier flavour, char the aubergines whole over a gas flame first, then scoop out the flesh.
Easy variations
- Add a pinch of ground chilli or harissa paste
- Finish with a little preserved lemon
- Use fresh tomatoes in summer
- Top with a spoonful of Greek yogurt
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 2 g | 8 g | 5 g | 10 g | 135 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
