Moroccan Zulu Zaalook

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READY IN: 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 200ºC (400ºF/Gas 6).
  • Cut the eggplants in half, then score deeply into large cubes (do not slice through the skin).
  • Brush the cut surfaces with half the olive oil and place on an oven tray and bake for 10-15 minutes until cooked, then remove from the oven and cut into large cubes.
  • Make a small cut in the skin of the tomatoes, plunge into boiling water. Drain, then when cool enough to handle remove the skin and seeds and dice the flesh.
  • Heat the remaining olive oil in a frying pan, fry the garlic briefly then add the tomatoes, paprika, cumin, pepper and eggplant.
  • Bring to the boil, stirring occasionally.
  • Add the vinegar, coriander, half the sliced preserved lemon and simmer for 10 minutes.
  • Let stand for a few minutes (should be served warm - not hot), garnish with olives and remaining sliced preserved lemon.
  • Serve with bread.
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