← Nouns Cooking · Moroccan

Ingredients

• 2 large aubergines, peeled in stripes and diced
• 3 Tomato, peeled and chopped
• 4 cloves Garlic, crushed
• 4 tbsp Olive oil, plus extra to serve
• 2 tsp Paprika
• 1½ tsp ground cumin
• 1 tsp Salt
• 2 tbsp Parsley, chopped
• 2 tbsp Coriander (cilantro), chopped
• 1 pinch Cayenne pepper (optional)
• ½ Lemon, juiced (optional)

Method

1. Put the diced aubergine, tomatoes, garlic, oil, spices, salt and half the herbs into a wide pan with 4 tbsp water and stir well.
2. Cover and cook over medium heat for 20 min, stirring now and then, until the aubergine is completely soft.
3. Uncover and mash everything roughly with a potato masher or the back of a spoon. Keep cooking, stirring often, for 10–15 min, until the liquid has gone and the oil starts to shine at the edges.
4. Stir in the remaining herbs, then taste and add lemon juice, cayenne or more salt as you like.
5. Serve warm or at room temperature with a drizzle of olive oil and bread for scooping.

Tips

• For a smoky version, char the whole aubergines over a gas flame or under the grill first, then scoop out the flesh and skip the first covered cook.
• Zaalouk keeps for 3 days in the fridge and tastes even better the next day.

Sources

Written in our own words after cross-checking these recipes:

Taste of Maroc 196 flavors