My absolute favourite dip in the whole wide world. A few years ago I became obsessed with a store bought version of this Moroccan Zaalouk until I found out how much salt they used (an eye watering amount) so I decided to make my own using a mix of recipes I found online. It’s easy to make, super cheap too and is just perfect served with toasted folded flatbreads.

✔️ 2 x aubergines ⁣
✔️ 450g of tomatoes, roughly chopped
✔️ 6 garlic cloves , finely chopped
✔️ large handful of chopped coriander ⁣
✔️ 1 x lemon ⁣
✔️ 1 heaped tablespoon of cumin⁣
✔️ 0.5 tablespoon of paprika⁣ / 0.5 tablespoon smoked paprika
✔️ pinch of cayenne pepper ⁣
✔️ 1 teaspoon of sugar ⁣
✔️ sea salt ⁣
✔️ lots of olive oil

Firstly, get the oven warming then slice the aubergines in half lengthways, place them skin side up on a baking tray and roast them until the flesh can easily be spooned out the skin.

Then put a frying pan on a medium heat with a large glug of olive oil and fry the garlic and tomatoes until they start to break down. Then add all the spices, chopped coriander, the soft flesh from the aubergine along with sea salt and sugar and reduce to a low heat. Leave to simmer for 5-10 minutes, adding more olive oil and a splash of water if the mixture starts to stick at all.

Then remove from the heat and add lemon juice to taste.

This is 100% better the next day so I always leave overnight before tucking in.

I hope you love it.

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