We have not been shy about our love for the humble aubergine on this blog and to accompany the previous lamb recipe, my husband painstakingly prepared the below. It’s a variation of the moroccan aubergine and tomato salad called zaalouk. This needs pre-prep the day before as it needs to be chilled overnight to bring out the utterly divine smoky flavours. It would be delish as a started served with warm moroccan style flatbreads and will keep for a week in the fridge so it would be worth cooking up a big pot.
Aubergine Zaalouk – Serves 6
2 medium/large sized black aubergines
80 ml extra virgin olive oil
450g red and ripe tomatoes, peeled, halved, seeded and chopped (or you can cheat and use good quality canned)
Pinch of caster sugar
1 tbpsn crushed garlic
3/4tbspn ground cumin
1/2 tsp sweet paprika
1/4 tsp sweet cayenne pepper
Salt
2 tbspn finely chopped coriander
3 tbspn fresh lemon juice
– Slowly cook the aubergines – either roast in the oven or on the bbq until blackened and collapsed.
– Peel while still hot and then place in a colander, allowing the flesh to drain. Gently squeeze to get rid of any excess bitter liquid.
– Heat 3 tbspn of olive oil in a frying pan and add tomatoes, sugar, spices and 1/2 tsp salt and cook, gently stirring every so often for 20 mins
– Remove the aubergine flesh with a fork and add to the pan, ensuring its well broken up. Add the coriander and stir for another 10-15 mins until juicy and thickened.
– Take off the heat, put in a bowl and add lemon juice and salt to taste, mixing well. Cover and chill overnight
– Remove from fridge 1 hr before serving to allow it to reach room temperature and toss with the remaining olive oil before serving.
Gastronomic Delights 