Kitchen · Soups and salads
Zaalouk
Smoky aubergine and tomato salad. Served warm or cold, scooped up with bread.
- Preparation15 min
- Cooking35 min
- Total50 min
- Serves4
Ingredients
| 2 | large aubergines |
| 4 | ripe tomatoes, peeled and chopped |
| 3 | garlic cloves, crushed |
| 1 tsp | paprika |
| 1 tsp | cumin |
| 3 tbsp | olive oil, plus more to finish |
| 2 tbsp | chopped coriander and parsley |
| 1 tbsp | lemon juice |
| salt, and chilli if you like |
Method
- Char the aubergines over a flame or under the grill, turning them, until the skin is black and the flesh soft. Peel and mash roughly.
- In a pan, cook the tomatoes with the garlic, oil, paprika, cumin and salt for 15 minutes, until thick.
- Add the aubergine and the herbs. Cook for 10 minutes more, stirring and mashing, until the liquid has gone.
- Stir in the lemon juice, taste, and finish with a thread of olive oil.
Tip
No flame? Peel the aubergines in stripes, cube them and steam for 15 minutes before adding them to the tomatoes.