Zaalouk

Ingredients

• 2 large aubergines, about 700 g
• 500 g ripe tomatoes
• 5 garlic cloves, finely chopped
• 80 ml olive oil, plus extra to serve
• 2 tsp sweet paprika
• 1.5 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 4 tbsp chopped flat-leaf parsley
• 4 tbsp chopped coriander
• Juice of half a lemon
• Khobz or crusty bread, to serve

Before you cook

• Peel the aubergines in stripes, leaving some skin on, then cut them into 2 cm cubes.
• Grate the tomatoes on a box grater over a bowl and discard the skins.
• Chop the garlic and both herbs finely.

Steps

1. Put the aubergine cubes into a wide pan with 100 ml of water and a pinch of salt.
2. Cover and steam over medium heat for 12 minutes, until a knife slides through with no resistance.
3. Drain off any water left in the pan.
4. Add the olive oil, garlic, grated tomatoes, paprika, cumin, cayenne and salt.
5. Cook uncovered over medium heat for 20 minutes, stirring every few minutes.
6. Crush the aubergine against the side of the pan with a wooden spoon as it softens.
7. Keep cooking until the mixture is thick and no watery liquid pools when you draw the spoon through it.
8. Stir in the parsley and coriander.
9. Add the lemon juice and taste for salt.
10. Spread the zaalouk on a plate, pour over a little more olive oil and serve warm or at room temperature with bread.