Zaalouk - Moroccan Aubergine Dip

1. Add the caraway seeds and cumin to a dry frying pan. Toast for 1-2 minutes tossing gently until they release from their aromas. Remove from the heat, tip onto a plate and set aside.

2. Slice the stems off the aubergines and cut them in half lengthways. Line a baking sheet with aluminium foil and place the aubergines skin-side-down on the foil. Place on the top shelf under a hot grill for around 10-15 minutes, or until the skins are charred and the flesh is soft.

3. Meanwhile, prepare an ice bath and bring pot of water to the boil. Add the tomatoes to the boiling water for 1 minute before placing them in the ice bath. Once cooled, peel, deseed, and finely chop the tomatoes. 

4. Heat the oil over a medium heat in a large frying pan. Add the tomatoes, smoked garlic paste, paprika, salt, and toasted seeds. Cook for around 10 minutes until the tomatoes have broken down, stirring often.

5. Once roasted and cool enough to handle, scoop the flesh from the aubergines and roughly chop. Discard the skin.

6. Add the aubergine flesh to the tomatoes and stir to combine. Cook for a further 15-20 minutes, stirring often. Mash the aubergines gently until you reach your desired consistency, some people like their zaalouk smooth, some chunky. Add splashes of water if the pan is going dry.

7. Remove from the heat and stir through the coriander, parsley, and lemon juice.

8. Serve warm, cold, or at room temperature. Garnish with more fresh herbs, a sprinkling of chilli flakes, and an extra drizzle of olive oil.