Zaalouk

A warm, silky Moroccan dip of cooked aubergine and tomato with garlic, cumin and paprika.

Ingredients

• 2 aubergines, peeled and diced
• 4 ripe tomatoes, chopped
• 4 garlic cloves, minced
• 3 tbsp olive oil
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp salt
• 1 handful fresh coriander and parsley, chopped
• 1 tbsp lemon juice

Method

1. Steam or simmer the aubergine in a little water for 12 minutes until soft. Drain well and mash.
2. Cook the tomatoes, garlic and spices in the oil for 10 minutes until jammy.
3. Add the aubergine and cook for 10 minutes, mashing, until thick.
4. Stir in the herbs and lemon juice. Serve warm or cold with bread.