Morocco’s favourite way to make the most out of aubergines is without a doubt zaalouk! In this recipe, we are making a delicious dip based on my classic Zaalouk.

ZAALOUK DIP

Serves 4 to 6

INGREDIENTS

• 2 large aubergines (600g)

• 4 medium tomatoes (320g), seeded and chopped

• 3 tablespoons olive oil

• 3 garlic cloves, minced or pressed

• 2 teaspoons paprika

• 2 teaspoons ground cumin

• 1 teaspoon salt

• ¼ teaspoon caster sugar

Coriander oil

• 45ml olive oil

• 25g coriander

• 1 ½ teaspoon white wine vinegar

• Salt to taste

• Pinch caster sugar

Garnish

• 70g crumbled feta

• ¼ medium red onion, sliced into half moons

• Olive oil, to drizzle

METHOD

• Remove 3 vertical strips of skin from each aubergine. Discard the vertical strips and cut the aubergines in large cubes.

• Heat the olive oil in a large pan and add the aubergines, tomatoes, garlic, paprika, cumin, salt and sugar. Cover over medium-low heat until the vegetables are soft, about 25 to 35 minutes. Stir occasionally to make sure the vegetables don’t stick to the pan.

• Uncover, mash the vegetables and leave over medium heat until all liquids evaporate. Keep the zaalouk in the fridge for up to 4 days and serve at room temperature.

• To make the coriander oil, combine coriander, olive oil, vinegar, salt and sugar in a food processor and process until very finely minced. Taste and adjust the seasoning with salt and sugar if necessary.

• To serve, spread the zaalouk in a shallow plate, garnish with the feta, coriander oil, sliced onions and a generous drizzle of olive oil.

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