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

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
  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).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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

  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).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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

  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, 30-35 minutes (shifting halfway).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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

  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, 30-35 minutes (shifting halfway).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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 - 1kg

  • Butternut - 1kg

  • Chickpeas - 480g

  • Spice Mix - 60ml

  • Onions - 2

  • Piquanté Peppers - 80g

  • Garlic Cloves - 2

  • Cooked Chopped Tomato - 400ml

  • Sourdough Baguettes - 4

  • Fresh Coriander - 10g

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