Zaalouk - Moroccan Aubergine Dip

Zaalouk - Moroccan Aubergine Dip
This recipe was preciously given to me by Aicha, cookitlikeaicha on Instagram when I was attending one of her online cooking courses on Moroccan food. I learnt so much from Aicha during the pandemic with her online cooking classes & sharing her great knowledge in Moroccan & Italian cuisines.
This is Zaalouk, which is a Moroccan aubergine (caviar) dip that’s eaten regularly in Moroccan families. Main flavours that comes through are the gooey grilled aubergines & peppers.
YOU NEED:
2 large aubergines
1 red/green bell pepper
2 large tomatoes, peeled & crushed using grater & discarding skin or using a small blender
3 fat garlic cloves, crushed
1 tsp sweet paprika
1 tsp ground cumin
Seasalt to taste
3 tbsp EV olive oil
1 & 1/2 whole pickled preserved lemons
Optional - 100g black olives, sliced
🍆 Wash & dry aubergines & bell pepper, place them on baking tray then wrap foil around tray. Bake in oven at gas mark 4/ 180C for 45mins to 1 hour. You could also use your gas hob & charcoal the skins for both, set aside to cool then remove skins.
🫑 Peel skin of pepper & cut out flesh, finely chopped, set aside. Do the same with aubergine by scooping out flesh, finely chopped & add to pepper.
🍅 Do cross-cross in base of tomatoes & place in bowl hot water. Leave for 5 mins.
🧄 Mash/ crush garlic with seasalt to a paste & add to aubergine flesh.
🍅 Carefully remove tomatoes & peel skin then dice - add oil to saucepan, add diced tomatoes & cook for 4-8 mins until softened.
🥘 Next add aubergine, pepper, chopped preserved lemons, garlic, salt, paprika, cumin & olives. Cook for a further 5 mins until it looks edible to enjoy!
🧫 Transfer to a heatproof dish, decorate with preserved sliced lemons & coriander leaves. Drizzle over some olive oil. Serve with bread 🍞🥖
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