Zaalouk – slow roasted eggplant and tomatoes

Here is a vegan recipe I love and tastes better after sitting in the fridge for a few days. Perfect as a side dish for your choice of protein or just a beautiful warm salad (or chunky dip) to accompany other veggies on your table. This recipe has been adapted from chef Karen Martini’s version.

If you can eat garlic (if you aren’t on a low FODMAP or SIBO diet) then you can buy store bought harissa, if not you’ll need to prepare your own without garlic and use garlic olive oil instead.

Low FODMAP Harissa

You’ll need:

  • 4 long fresh red chilli
  • 1 tsp sea salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tbsp garlic infused olive oil

Blend all ingredients into a paste and set aside. It can be kept in the fridge for up to a week.

Zaalouk

You’ll need:

  • 4 medium eggplants (aubergines)
  • 12 ripe roma tomatoes, core removed
  • 100ml garlic infused olive oil
  • 100ml extra virgin olive oil
  • sea salt and freshly ground black pepper
  • 3 tsp cumin seeds
  • 3 tsp caraway seeds
  • 2 tbsp harissa
  • Juice of 1 lemon
  • 1/2 bunch coriander, leaves picked, plus some extra for garnish
  • 1 tbsp nigella seeds

Method:

Preheat the oven to 200 degrees celsius (fan forced). Rest the whole eggplants over a naked gas flame for 3-5 minutes to blacken the skin, then transfer to a baking tray and roast for 15-20 minutes. Remove and cool slightly. Reduce the oven to 130 degrees.

Cut the eggplants in half lengthways and scoop out the flesh. Place the flesh in a baking dish, add the tomatoes and oil and season with plenty of salt and pepper. Place the dish in the oven and slow roast for about an hour.

Remove the baking dish from the oven and set aside for 20 minutes to cool slightly. Pull the skins off the tomatoes with your fingers.

Grind the spices in a mortar and pestle. Heat some of the roasting oil from the baking dish in a large frypan and add the spices. Stir in the eggplant flesh and tomatoes and cook for 10 minutes or until thickened. Season to taste with salt and add the harissa, then set aside to cool.

Drizzle over the lemon juice and stir through the coriander, sprinkle with nigella seeds and extra coriander leaves on top.

Enjoy!

Meredith x

2 thoughts on “Zaalouk – slow roasted eggplant and tomatoes

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