If you can’t remember Zaalouk, then maybe you can remember Moroccan ratatouille? Because that’s what Zaalouk kind of is.

Zaalouk is one of the most basic salads of Moroccan cuisine and there are a million ways of preparing it all across Morocco. From region to region or just from a family to another, the recipe often differs. The recipe I am sharing with you today is my mum’s, I find it very easy, quick and it requires just a few ingredients.

If you are looking for a velvety aubergine salad and a gentle boost of Moroccan aromas than you should definitely try it. Zaalouk is great on its own, as a dip, but you can also have it as a side dish or a spread in a super tasty sandwich. Your choice.

ZAALOUK

INGREDIENTS

Serves 4

2 tablespoons olive oil and more to serve
2 large aubergines, peeled and chopped into large chunks
4 medium tomatoes seeded and chopped
2 garlic gloves, finely chopped or grated
1 teaspoon paprika
½ teaspoon ground cumin
1 teaspoon salt
1 tablespoon chopped fresh coriander and more to serve

METHOD

• In a medium sized pan, heat the olive oil and add all the ingredients. Cover with a lid over medium-low heat until the vegetables are soft, about 25 minutes. Stir occasionally to make sure the vegetables don't stick to the pan.

• Uncover, mash the vegetables (with a potato masher or the back of a wooden spoon) and leave over medium heat until all the liquids evaporate. Taste and adjust the seasoning with salt if necessary. Serve warm or at room temperature, as a side, a dip or a spread. Drizzle with olive oil and more chopped coriander.