ZAALOUK RECIPE RECIPES

Steps:

• Prick the aubergines all over with a skewer. Carefully put over a medium gas flame and cook for 3-4 minutes each side, turning a few times until tender. You should be able to poke a skewer into the charred skin and straight through the flesh when it’s cooked. Alternatively you can do this under a hot grill. Remove and leave to cool. Once cool, remove and discard the burnt skin. Cut off the tops and finely chop the flesh.
• Heat 3 tbsp of the oil in a pan over a medium heat. Add the garlic and cook for 30 seconds until fragrant. Tip in the tomatoes, tomato purée, cumin, paprika, chilli flakes, bay leaf and sugar. Season with a good pinch of salt. Add 100ml of water, mix well and bring to the boil. Cover, reduce the heat and simmer for 10-12 minutes, stirring occasionally, or until the tomatoes have broken down.
• Tip the aubergines into the sauce and season. Cover and cook for a further 10-12 minutes, stirring occasionally, or until the sauce is lovely and thick. Add the lemon juice and coriander, and mix together.
• Heat the remaining 2 tbsp of oil in a frying pan and fry the halloumi for 1-2 minutes each side until golden and crisp. To serve, spread the zaalouk in a serving dish and top with halloumi. Give a final drizzle of olive oil and serve immediately with pitta.

Steps:

• Pierce each eggplant in one or two places with a skewer. If you are cooking over coals, slowly cook the eggplant until blackened all over, collapsed and cooked through (20-30 minutes). If you are cooking indoors, preheat the griller and set the rack on the second-highest rung. Halve each eggplant lengthways, then place cut-side down on a foil-lined baking sheet. Grill until blackened and tender (about 20 minutes). Dump the eggplant into a colander set in the sink. Peel while still hot, then allow the flesh to drain until cool. Squeeze gently to remove any remaining bitter juices.
• Meanwhile, heat 3 tbsp of the olive oil in a medium non-stick frying pan set over a moderate heat. Add the tomatoes, sugar, if using, garlic, cumin, paprika, cayenne pepper and ½ tsp salt and cook, stirring occasionally, for 20 minutes.
• Crush the eggplant flesh with a fork and add to the pan. Stir in the chopped coriander and continue cooking, stirring often, until thick and juicy (10-15 minutes). Transfer to a bowl and fold in lemon juice and salt to taste. Cool, then cover and chill overnight.
• Return the salad to room temperature, and toss with the remaining olive oil before serving.