Moroccan Zaalouk

Method

1. 1

   Roast the aubergines

   Heat the oven to 220°C (200°C fan). Prick the aubergines all over with a fork, then roast on a tray for 35 to 40 minutes, turning once, until collapsed and very soft when pressed.

2. 2

   Peel the tomatoes

   Score a small cross in each tomato and put them in a heatproof bowl. Cover with boiling water for 1 minute, then transfer to cold water.

3. 3

   Chop the tomatoes

   Peel away the skins, remove the cores and chop the flesh.

4. 4

   Prepare the aubergines

   Let the aubergines cool until easy to handle, about 10 minutes. Split them lengthways, scoop the flesh into a bowl and chop it roughly.

5. 5

   Cook the tomatoes

   Heat the olive oil in a wide frying pan over medium heat. Add the garlic and cook for 30 seconds, stirring, until fragrant but not browned.

6. 6

   Add the spices

   Stir in the tomatoes, cumin, paprika, coriander and salt. Cook for 10 minutes, stirring often, until the tomatoes have broken down and most of their liquid has evaporated.

7. 7

   Reduce the zaalouk

   Add the aubergine to the pan. Cook over medium-low heat for 8 to 10 minutes, mashing and stirring, until thick and glossy with no watery liquid pooling at the edges.

8. 8

   Finish and serve

   Take the pan off the heat. Stir in the lemon juice and fresh coriander, then taste and adjust the salt if needed.

9. 9

   Serve

   Serve warm or at room temperature.

Tips

• Turn the aubergines halfway through roasting so they soften evenly.
• Use a wide frying pan to help the tomato liquid evaporate quickly.
• Avoid scraping charred aubergine skin into the flesh, as it can make the salad bitter.

Swaps

• Use flat-leaf parsley instead of fresh coriander.
• Use lime juice instead of lemon juice.

Storing

Refrigerate leftovers in a covered container for up to 3 days; serve cold or reheat gently in a pan.