What are the main ingredients in Roast Aubergine & Chunky Zaalouk?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

What is the nutritional information of Roast Aubergine & Chunky Zaalouk?

Calories: 963, Carbs: 171 grams, Fat: grams, Protein: 37.1 grams, Sugar: 38.8 grams, Salt: 1151 grams

How do I prepare Roast Aubergine & Chunky Zaalouk?

BUTTERED BAGUETTE ROUNDS: Spread butter (optional) or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side. Alternatively, place the buttered baguette rounds in a single layer on a baking tray, sprinkle with water, and bake in the hot oven until toasted, 3-5 minutes. IT’S ALL ABOUT THE BASE: When the aubergine has finished roasting, add it into the pan with the tomato base. Lightly mash with a fork or potato masher. Return to medium heat and simmer until the sauce has thickened, 5-6 minutes. Mix through the roasted butternut, a sweetener (to taste), and seasoning. Cover and set aside. PIQUANTÉ PEPPERS: Place a deep pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the drained piquanté peppers, the grated garlic, and the remaining spice mix, and cook until fragrant, 30-60 seconds (shifting constantly). Mix through the cooked chopped tomato and 400ml of water. Remove from the heat and set aside. FLAVOURFUL CHICKPEAS: Coat the drained chickpeas in oil, ⅓ of the spice mix, and seasoning. Spread out in a single layer on a second roasting tray and set aside. When the roast has 10 minutes to go, add the chickpea tray to the hot oven for the remaining time. AMAZING AUBS: Preheat the oven to 220°C. Spread the aubergine and butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). LOOK, IT’S ZAALOUK!: Plate up the chunky zaalouk. Scatter over the crispy chickpeas. Garnish with the chopped coriander and drizzle with olive oil. Side with the toasted baguette rounds for dunking. Well done, Chef!

What should be prepared from my kitchen to make Roast Aubergine & Chunky Zaalouk?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

Roast Aubergine & Chunky Zaalouk

If you’re wondering what ‘zaalouk’ means, it’s Arabic for purée or something soft. Our take on this mouth-watering Moroccan dish is a medley of roasted aubergines and butternut with a garlic & exotic spice tomato sauce. Served with a scattering of fresh coriander and crispy chickpeas!

Roast Aubergine & Chunky Zaalouk

with crispy chickpeas & a sourdough baguette

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Aubergine
Butternut
Chickpeas
Cooked Chopped Tomato
Fresh Coriander
Garlic Clove
Garlic Cloves
Onion
Onions
Piquanté Peppers
Sourdough Baguette
Sourdough Baguettes
Spice Mix

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter (optional)

Photo of Roast Aubergine & Chunky Zaalouk

Serves 1

AMAZING AUBS
Preheat the oven to 220°C. Spread the aubergine and butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
FLAVOURFUL CHICKPEAS
Coat the drained chickpeas in oil, ⅓ of the spice mix, and seasoning. Spread out in a single layer on a second roasting tray and set aside. When the roast has 10 minutes to go, add the chickpea tray to the hot oven for the remaining time.
PIQUANTÉ PEPPERS
Place a deep pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the drained piquanté peppers, the grated garlic, and the remaining spice mix, and cook until fragrant, 30-60 seconds (shifting constantly). Mix through the cooked chopped tomato and 200ml of water. Remove from the heat and set aside.
IT’S ALL ABOUT THE BASE
When the aubergine has finished roasting, add it to the pan with the tomato base. Lightly mash with a fork or potato masher. Return to medium heat and simmer until the sauce has thickened, 5-6 minutes. Mix through the roasted butternut, a sweetener (to taste), and seasoning. Cover and set aside.
BUTTERED BAGUETTE ROUNDS
Spread butter (optional) or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side. Alternatively, place the buttered baguette rounds in a single layer on a baking tray, sprinkle with water, and bake in the hot oven until toasted, 3-5 minutes.
LOOK, IT’S ZAALOUK!
Plate up the chunky zaalouk. Scatter over the crispy chickpeas. Garnish with the chopped coriander and drizzle with olive oil. Side with the toasted baguette rounds for dunking. Well done, Chef!

Aubergine - 250g
Butternut - 250g
Chickpeas - 120g
Spice Mix - 15ml
Onion - 1
Piquanté Peppers - 20ml
Garlic Clove - 1
Cooked Chopped Tomato - 100ml
Sourdough Baguette - 1
Fresh Coriander - 3g

Download the Recipe

Serves 2

AMAZING AUBS
Preheat the oven to 220°C. Spread the aubergine and butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
FLAVOURFUL CHICKPEAS
Coat the drained chickpeas in oil, ⅓ of the spice mix, and seasoning. Spread out in a single layer on a second roasting tray and set aside. When the roast has 10 minutes to go, add the chickpea tray to the hot oven for the remaining time.
PIQUANTÉ PEPPERS
Place a deep pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the drained piquanté peppers, the grated garlic, and the remaining spice mix, and cook until fragrant, 30-60 seconds (shifting constantly). Mix through the cooked chopped tomato and 400ml of water. Remove from the heat and set aside.
IT’S ALL ABOUT THE BASE
When the aubergine has finished roasting, add it into the pan with the tomato base. Lightly mash with a fork or potato masher. Return to medium heat and simmer until the sauce has thickened, 5-6 minutes. Mix through the roasted butternut, a sweetener (to taste), and seasoning. Cover and set aside.
BUTTERED BAGUETTE ROUNDS
Spread butter (optional) or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side. Alternatively, place the buttered baguette rounds in a single layer on a baking tray, sprinkle with water, and bake in the hot oven until toasted, 3-5 minutes.
LOOK, IT’S ZAALOUK!
Plate up the chunky zaalouk. Scatter over the crispy chickpeas. Garnish with the chopped coriander and drizzle with olive oil. Side with the toasted baguette rounds for dunking. Well done, Chef!

Aubergine - 500g
Butternut - 500g
Chickpeas - 240g
Spice Mix - 30ml
Onion - 1
Piquanté Peppers - 40g
Garlic Clove - 1
Cooked Chopped Tomato - 200ml
Sourdough Baguettes - 2
Fresh Coriander - 5g

Download the Recipe

Serves 3

AMAZING AUBS
Preheat the oven to 220°C. Spread the aubergine and butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
FLAVOURFUL CHICKPEAS
Coat the drained chickpeas in oil, ⅓ of the spice mix, and seasoning. Spread out in a single layer on a second roasting tray and set aside. When the roast has 10 minutes to go, add the chickpea tray to the hot oven for the remaining time.
PIQUANTÉ PEPPERS
Place a deep pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add the drained piquanté peppers, the grated garlic, and the remaining spice mix, and cook until fragrant, 30-60 seconds (shifting constantly). Mix through the cooked chopped tomato and 600ml of water. Remove from the heat and set aside.
IT’S ALL ABOUT THE BASE
When the aubergine has finished roasting, add it into the pan with the tomato base. Lightly mash with a fork or potato masher. Return to medium heat and simmer until the sauce has thickened, 6-7 minutes. Mix through the roasted butternut, a sweetener (to taste), and seasoning. Cover and set aside.
BUTTERED BAGUETTE ROUNDS
Spread butter (optional) or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side. Alternatively, place the buttered baguette rounds in a single layer on a baking tray, sprinkle with water, and bake in the hot oven until toasted, 3-5 minutes.
LOOK, IT’S ZAALOUK!
Plate up the chunky zaalouk. Scatter over the crispy chickpeas. Garnish with the chopped coriander and drizzle with olive oil. Side with the toasted baguette rounds for dunking. Well done, Chef!

Aubergine - 750g
Butternut - 750g
Chickpeas - 360g
Spice Mix - 45ml
Onions - 2
Piquanté Peppers - 60g
Garlic Cloves - 2
Cooked Chopped Tomato - 300ml
Sourdough Baguettes - 3
Fresh Coriander - 8g

Download the Recipe

Serves 4

AMAZING AUBS
Preheat the oven to 220°C. Spread the aubergine and butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
FLAVOURFUL CHICKPEAS
Coat the drained chickpeas in oil, ⅓ of the spice mix, and seasoning. Spread out in a single layer on a second roasting tray and set aside. When the roast has 10 minutes to go, add the chickpea tray to the hot oven for the remaining time.
PIQUANTÉ PEPPERS
Place a deep pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add the drained piquanté peppers, the grated garlic, and the remaining spice mix, and cook until fragrant, 30-60 seconds (shifting constantly). Mix through the cooked chopped tomato and 800ml of water. Remove from the heat and set aside.
IT’S ALL ABOUT THE BASE
When the aubergine has finished roasting, add it into the pan with the tomato base. Lightly mash with a fork or potato masher. Return to medium heat and simmer until the sauce has thickened, 6-7 minutes. Mix through the roasted butternut, a sweetener (to taste), and seasoning. Cover and set aside.
BUTTERED BAGUETTE ROUNDS
Spread butter (optional) or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side. Alternatively, place the buttered baguette rounds in a single layer on a baking tray, sprinkle with water, and bake in the hot oven until toasted, 3-5 minutes.
LOOK, IT’S ZAALOUK!
Plate up the chunky zaalouk. Scatter over the crispy chickpeas. Garnish with the chopped coriander and drizzle with olive oil. Side with the toasted baguette rounds for dunking. Well done, Chef!