Pakistani
Chana Chaat
A tangy, refreshing chickpea salad tossed with onion, tomato and a zingy chaat dressing — a…
Moroccan Zaalouk
A smoky aubergine and tomato salad with cumin, paprika and garlic — a Moroccan mezze must-have.
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10 minPrep🔥
40 minCook🍽️
4Serves📊
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Ingredients
- 3 aubergines, cubed
- 4 tomatoes, chopped
- 5 garlic cloves, minced
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp chilli flakes
- 5 tbsp olive oil
- Handful coriander, parsley
- Juice of 1/2 lemon
- Salt
Instructions
- Cook the aubergine in oil with garlic until very soft, 15 minutes.
- Add the tomatoes and spices.
- Simmer uncovered 20 minutes until reduced and jammy.
- Mash gently to a rough texture.
- Stir in lemon, herbs and salt.
- Cool to room temperature.
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Tara’s tips
- Cook it down well — should be jammy, not watery.
- Best at room temperature.
Serving suggestions
- Serve with khobz or warm bread.
Storage & reheating
Keeps 5 days; flavour improves.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Smokier version?
Char the aubergines whole first, then chop the flesh.
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