How to make Zaalouk

Ingredients

• 2 medium aubergines (about 600 g)
• 4 ripe tomatoes, peeled and chopped, or 1 x 400 g tin chopped tomatoes
• 3 cloves garlic, crushed
• 4 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika, and a pinch of chilli (optional)
• A handful of fresh coriander and parsley, chopped
• 1 tablespoon lemon juice or vinegar, and salt

Method

1. Prick the aubergines with a fork and roast them in a hot oven (220 °C) for 30 to 40 minutes, turning once, until soft and collapsed. Or peel them, cut into cubes and steam them for 15 minutes.
2. Meanwhile, cook the tomatoes, garlic, olive oil and spices in a frying pan over a medium heat for about 10 minutes, until thick.
3. Scoop out the soft aubergine flesh, chop it and add it to the pan. Mash everything together and cook for 5 more minutes, stirring.
4. Stir in the herbs and lemon juice and add salt to taste. Serve warm or cold, with bread.