Zaalouk

Zaalouk

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
750 aubergines
5 tablespoons extra-virgin olive oil
700g tomatoes
1 1/2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon paprika
sea salt
freshly ground black pepper
olive oil, for drizzling
lemon

Method

  1. Trim then partly peel 750g aubergines, then cut them into thick slices. Lightly salt the slices and place in a colander to drain for 20 minutes, then rinse well and pat dry with kitchen paper.
  2. Heat 5 tablespoons extra-virgin olive oil in a large frying pan over medium heat and fry the aubergine slices, in batches if necessary, turning occasionally, or until tender and beginning to go a golden brown colour, for about 8 minutes. Transfer to a large bowl and mash.
  3. With the coarse side of a box grater, grate 700g tomatoes until you are left with just the skins, and transfer tomato mixture to a bowl. Heat 1 1/2 tablespoons extra-virgin olive oil in the frying pan over medium heat. Add the tomato mixture with 1 teaspoon each ground cumin and paprika then season generously with sea salt and freshly ground black pepper and cook for about 15–20 minutes or until sauce thickens.
  4. Transfer the tomatoes to the mashed aubergines and add another drizzle of olive oil. Combine the mixture well, season to taste and serve hot or cold with a good squeeze of lemon.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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