Zaalouk (v)

This is my favourite ever aubergine dish. It's so delicious it's hard to describe. Yes it is a but of a faff to make but OMG it is soooooooooo worth it! And the recipe makes loads so you can over indulge to your hearts content. If you have argan oil it makes all the difference, but I am not sure where you can buy it from here (suggestions gratefully received as I am down to my last 1/4 of a bottle!). If you can't get argan then good quality olive will do fine :)

For 4-6 portions you need:
2 large aubergines
6 tomatoes
1 large onion
5 cloves garlic
1 bunch corriander, chopped
1 bunch parsley, chopped
salt and pepper
2 large tbsp good quality harissa
juice 1 lemon
4 tbsp argan oil
4 tbsp olive oil

Begin by pricking the aubergines and roasting them in a hot (200 degrees) oven. Slice the tomatoes in half and place in a baking dish, drizzled with the olive oil and some salt and pepper. Roast the toms and aubergine for 45 mins till soft. Meanwhile saute the onion in a pan with a little more olive oil.

Cut the cooked aubergines in half and scoop the flesh out of the skins. Chop roughly. Scoop the toms out of their skins and chop. Add both to the onions along with the oil the toms were roasted in.

Add the harissa and garlic and cook for about 5 mins. Add a little water if it looks too dry. Turn off the heat and add the corriander, parsley and lemon. Check the seasoning adding more lemon or salt if needed. Pour into a serving dish and pour over the argan oil. Serve with toasted pitta and olives. Close your eyes and imagine the sun on your face!