Serves 4 to 6
INGREDIENTS
- 2 large aubergines (600g)
- 4 medium tomatoes (320g), seeded and chopped
- 3 tablespoons olive oil
- 3 garlic cloves, minced or pressed
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon salt
- ¼ teaspoon caster sugar
Coriander oil
- 45ml olive oil
- 25g coriander
- 1 ½ teaspoon white wine vinegar
- Salt to taste
- Pinch caster sugar
Garnish
- 70g crumbled feta
- ¼ medium red onion, sliced into half moons
- Olive oil, to drizzle
METHOD
• Remove 3 vertical strips of skin from each aubergine. Discard the vertical strips and cut the aubergines in large cubes.
• Heat the olive oil in a large pan and add the aubergines, tomatoes, garlic, paprika, cumin, salt and sugar. Cover over medium-low heat until the vegetables are soft, about 25 to 35 minutes. Stir occasionally to make sure the vegetables don’t stick to the pan.
• Uncover, mash the vegetables and leave over medium heat until all liquids evaporate. Keep the zaalouk in the fridge for up to 4 days and serve at room temperature.
• To make the coriander oil, combine coriander, olive oil, vinegar, salt and sugar in a food processor and process until very finely minced. Taste and adjust the seasoning with salt and sugar if necessary.
• To serve, spread the zaalouk in a shallow plate, garnish with the feta, coriander oil, sliced onions and a generous drizzle of olive oil.