Zaalouk – Moroccan Eggplant Dip

Serves 4 | Prep time: 20 mins | Cooking time: 35-40 mins

INGREDIENTS

• 2 aubergines
• 3 large tomatoes
• 2 green peppers long variety
• 2 tsp paprika
• 2 garlic cloves
• 1 tsp cumin
• Black pepper to taste
• Salt to taste
• 1 bunch of fresh coriander
• 1 bunch of fresh parsley
• Extra virgin olive oil
• Sliced bread to serve
• 1 Tbsp tomato paste

METHOD

1. Preheat the oven to 250C/475F fan. Prepare the aubergines and peppers on a baking tray. Poke the aubergine with a fork on all sides. Brush the vegetables with olive oil and roast in the oven for about 25-30 minutes until charred on all sides.
2. In the meantime bring some water to the boil, make a cross cut in the tomatoes on the top and add the tomatoes to the water, wait for 30/40 seconds and remove from the water. Run under the cold tap, then peel the tomatoes, and cut them into small cubes.
3. In a pan, heat up 2 tablespoons of olive oil, add grated garlic, let it cook for 1 minute, then add the tomatoes, tomato paste, salt, cumin, paprika and the fresh herbs. Cook until the tomatoes are very soft.
4. When the aubergine and peppers are done, cover them for a few minutes, to create steam and to make it easier to peel. Peel both aubergines and peppers, cut the aubergines very finely and the peppers in small pieces.
5. Add them to the pan with the tomatoes and mix to combine and cook for a few more minutes. Optionally you can add some tomato paste to make it more red.
6. Serve and top with some more fresh herbs and a drizzle of olive oil.