Moroccan Zulu Zaalook

1. 1

   Preheat the oven to 200u00b0C (400u00b0F/Gas 6).

2. 2

   Cut the eggplants in half, then score deeply into large cubes (do not slice through the skin).

3. 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. 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. 5

   Heat the remaining olive oil in a frying pan, fry the garlic briefly then add the tomatoes, paprika, cumin, pepper and eggplant.

6. 6

   Bring to the boil, stirring occasionally.

7. 7

   Add the vinegar, coriander, half the sliced preserved lemon and simmer for 10 minutes.

8. 8

   Let stand for a few minutes (should be served warm - not hot), garnish with olives and remaining sliced preserved lemon.

9. 9

   Serve with bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.