morsels45

morsels45 said

Zaalouk

Aubergine and tomato cooked down to a smoky paste, scooped with bread.

Zaalouk
Photo: Tamorlan, CC BY-SA 3.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make zaalouk

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Cooked down to a paste

45 minutes · serves 4 · Very easy

What you need

  • 2 aubergines
  • 4 tomatoes, grated
  • 4 garlic cloves, crushed
  • 1 tsp paprika
  • 1 tsp cumin
  • 0.5 tsp cayenne
  • 4 tbsp olive oil
  • Large bunch coriander
  • Lemon
  • Bread

What you do

  1. 1Char the aubergines whole over a flame or under a hot grill until the skins blacken and they collapse. Twenty minutes.
  2. 2Scrape the flesh out and chop it roughly.
  3. 3Cook the grated tomato with the garlic, spices and oil for 12 minutes until it darkens and thickens.
  4. 4Aubergine in, and cook another 15 minutes, mashing with a fork, until almost no liquid is left.
  5. 5Coriander and lemon off the heat. Better at room temperature, better again the next day, and eaten with bread rather than a fork.

Roasted, hands off

55 minutes · serves 4 · Very easy

What you need

  • Aubergines
  • Tomatoes
  • Garlic
  • Cumin
  • Paprika
  • Olive oil
  • Coriander

What you do

  1. 1Roast cubed aubergine at 220C for 30 minutes instead of charring.
  2. 2Then into the tomato base for 10 minutes. Less smoky, no less good.