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Photograph by Martin Poole

Zaalouk with crispy halloumi

Published: November 9, 2017 at 12:01 PM

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Serves 4

Easy

Total time: 1 hr

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Zaalouk is served at room temperature as a side dish. It’s perfect for dunking, so get plenty of warm soft pitta lined up. To make this into more of a meal, serve the zaalouk with pieces of crispy, pan-fried halloumi. Although it’s not really Moroccan, the salty cheese works perfectly with the richness of the aubergines

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Ingredients

• 3 large aubergines

• 5 tbsp olive oil

  plus extra for drizzling

• 4 cloves garlic

  finely chopped

• 4 tomatoes

  finely chopped

• 2 tbsp tomato purée

• 2 tsp ground cumin

• 2 tsp paprika

• ½ tsp dried chilli flakes

• 1 bay leaf

• a pinch caster sugar

• ¼ lemon

  juiced

• a small handful coriander

  finely chopped

• 300g halloumi

  cut into ½ cm slices

• warm pitta

  to serve

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Method

• step 1

  Prick the aubergines all over with a skewer. Carefully put over a medium gas flame and cook for 3-4 minutes each side, turning a few times until tender. You should be able to poke a skewer into the charred skin and straight through the flesh when it’s cooked. Alternatively you can do this under a hot grill. Remove and leave to cool. Once cool, remove and discard the burnt skin. Cut off the tops and finely chop the flesh.

• step 2

  Heat 3 tbsp of the oil in a pan over a medium heat. Add the garlic and cook for 30 seconds until fragrant. Tip in the tomatoes, tomato purée, cumin, paprika, chilli flakes, bay leaf and sugar. Season with a good pinch of salt. Add 100ml of water, mix well and bring to the boil. Cover, reduce the heat and simmer for 10-12 minutes, stirring occasionally, or until the tomatoes have broken down.

• step 3

  Tip the aubergines into the sauce and season. Cover and cook for a further 10-12 minutes, stirring occasionally, or until the sauce is lovely and thick. Add the lemon juice and coriander, and mix together.

• step 4

  Heat the remaining 2 tbsp of oil in a frying pan and fry the halloumi for 1-2 minutes each side until golden and crisp. To serve, spread the zaalouk in a serving dish and top with halloumi. Give a final drizzle of olive oil and serve immediately with pitta.

Photograph by Martin Poole. Recipes from Orange Blossom & Honey by John Gregory-Smith (£19.99, Kyle Books).

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