Zaalouk

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Put the aubergine, grated tomato, olive oil, garlic, paprika, cumin, salt and cayenne in a wide pan with 100 ml of water.

   Mark done

2. Cover and cook over medium-low heat for 25 minutes, stirring occasionally, until the aubergine is completely soft.

   Mark done Start 25 min timer

3. Uncover and cook 15 minutes more, crushing the aubergine against the pan with a wooden spoon as you go.

   Mark done

4. Keep going until the mixture is thick, glossy and the oil has separated out at the edges. This is the point at which it is ready and not before.

   Mark done

5. Stir in the lemon juice and most of the herbs.

   Mark done

6. Cool to room temperature, which is how it is served, and scatter the remaining herbs over.

   Mark done

Chef’s Tips

• Wait for the oil to separate. It is the only reliable sign, and it takes longer than the clock suggests.
• Grate the tomatoes rather than chopping them — you want pulp, not pieces.
• It is a room-temperature dish. Straight from the pan the flavours have not settled.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Khobz or any flatbread
• Other Moroccan salads, as part of a spread
• Mint tea

Storage & Reheating

Refrigerate up to 5 days; it is better on days two and three. Bring to room temperature before serving. Freezes 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.