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Zaalouk - Moroccan Aubergine Dip
Indulge in the vibrant flavours of North Africa with this zaalouk recipe, elevated by a subtle twist of caraway seeds, adding a unique and aromatic dimension to this spicy aubergine and tomato dip. Serve with flatbreads for the perfect sharing dish.
Method
- 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.
- 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.
- 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.
- 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.
- Once roasted and cool enough to handle, scoop the flesh from the aubergines and roughly chop. Discard the skin.
- 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.
- Remove from the heat and stir through the coriander, parsley, and lemon juice.
- Serve warm, cold, or at room temperature. Garnish with more fresh herbs, a sprinkling of chilli flakes, and an extra drizzle of olive oil.
