Zaalouk is a Moroccan side dish that is made of roasted eggplants which are then separated from their skins and cooked in a rich tomato sauce. It’s usually served at room temperature, and is great for scooping up with pita or other breads. Zaalouk also goes really well served with halloumi so that’s what this recipe will do.
Zaalouk with Halloumi
- 3 large eggplant (aubergines)
- 5 tbsp olive oil (plus extra for glazing)
- 4 cloves garlic (finely chopped)
- 4 tomatoes (finely chopped)
- 2 tbsp tomato puree
- 2 tsp ground cumin
- 2 tsp paprika
- 1/2 tsp dried chilli flakes
- 1 bay leaf
- 1 pinch sugar
- 1 tsp salt (to taste)
- 2 tbsp lemon juice
- 1 handful fresh coriander leaves (finely chopped)
- 300 g halloumi (cut into 0.5 cm slices)
Poke the eggplants all over with a toothpick and put it over a gas flame or grill and cook for 3-4 minutes on each side or until tender.
Remove from heat and let cool, once cool remove and discard the skin and the top. Finely chop the flesh. Set aside.
Heat a pan on medium high and add 3 tbsp olive oil, add garlic and cook stirring for about 30 seconds until fragrant.
Add the tomatoes, tomato puree, cumin, paprika, chili flakes, bay leaf and sugar. Season with salt to taste.
Add 100 ml water, mix well and bring to a boil then cover and reduce heat to low. Cook for 10-12 minutes stirring occasionally until the sauce is nice and thick.
Add lemon juice and coriander, mix in and remove from heat.
Heat the remaining oil in a frying pan (medium heat) then place the halloumi into the pan cooking each side 1-2 minutes until nice and lightly golden.
To serve spread the zaalouk in a plate topped with the halloumi and then drizzle fsome more olive oil over the top. Have this with some pita!