Zaalouk - Moroccan Aubergine Caviar Salad
Ingredients:
- 1 large aubergine
- 1 can chopped tomatoes
- 3 cloves garlic (finely chopped)
- 1/4 cup fresh coriander (chopped)
- 1/4 cup parsley (chopped)
- 1 tsp Amboora Ras El Hanout Spice Blend
- 1/2 teaspoons salt
- 3-4 tbsp extra-virgin olive oil
- 1/3 cup water
- 1/8 tsp cayenne pepper
- 1 lemon wedge
Method:
Preheat the grill to medium-high. Score the aubergine all over with a knife, place under the grill and cook for 25–30 minutes, turning occasionally, until the skin is charred and the flesh is completely soft. Allow to cool, then peel away the skin and roughly chop the flesh.
Heat the olive oil in a large frying pan over a medium heat. Add the garlic and cook for 1–2 minutes until fragrant. Add the chopped tomatoes, water, salt, cayenne and Amboora Ras El Hanout Spice Blend. Simmer for 10 minutes until the sauce begins to thicken.
Add the aubergine to the pan and mash everything together with a fork until you reach a chunky, dip-like consistency. Stir through the fresh coriander and parsley.
Squeeze over the lemon wedge, taste and adjust seasoning. Serve warm or at room temperature with crusty bread or flatbreads. Bsaha!
