Salads
Zaalouk
A smoky aubergine and tomato salad with garlic and cumin, served warm or cold.
- 45 min
- Easy
- 4 servings servings
Ingredients
- 2 large aubergines
- 4 ripe tomatoes, peeled and chopped
- 3 garlic cloves, crushed
- 1 tsp paprika
- 1 tsp ground cumin
- A pinch of chilli, optional
- 1 small bunch coriander and parsley, chopped
- 4 tbsp olive oil, plus extra to serve
- Juice of ½ lemon, optional
- Salt
Preparation
Peel the aubergines in stripes and cut them into cubes. Steam or boil them for 10 to 15 minutes until very soft, then drain well.
In a large pan, heat the olive oil and cook the tomatoes, garlic and spices for about 10 minutes.
Add the aubergines and herbs. Mash with a fork or wooden spoon and cook for 15 to 20 minutes, stirring often, until thick and almost dry.
Finish with a drizzle of olive oil and a little lemon juice. Serve warm or cold with bread.
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