Moroccan Zulu Zaalook

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 eggplants (aubergines)
• 1/2 cup olive oil
• 3 ripe tomatoes
• 2 garlic cloves, crushed
• 2 teaspoons sweet paprika
• 1 teaspoon ground cumin
• salt & freshly ground black pepper, to taste
• 1/2 cup vinegar
• 1/2 bunch fresh coriander, chopped
• 1 preserved lemon, sliced
• 12 green olives
• bread, to serve

Recipe

• 1 preheat the oven to 200ºc (400ºf/gas 6).
• 2 cut the eggplants in half, then score deeply into large cubes (do not slice through the skin).
• 3 brush the cut surfaces with half the olive oil and place on an oven tray and bake for 10-15 minutes until cooked, then remove from the oven and cut into large cubes.
• 4 make a small cut in the skin of the tomatoes, plunge into boiling water. drain, then when cool enough to handle remove the skin and seeds and dice the flesh.
• 5 heat the remaining olive oil in a frying pan, fry the garlic briefly then add the tomatoes, paprika, cumin, pepper and eggplant.
• 6 bring to the boil, stirring occasionally.
• 7 add the vinegar, coriander, half the sliced preserved lemon and simmer for 10 minutes.
• 8 let stand for a few minutes (should be served warm - not hot), garnish with olives and remaining sliced preserved lemon.
• 9 serve with bread.