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
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/s
- Sourdough Baguettes
- Spice Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Seasoning (Salt & Pepper)
- Plant-based Butter Alternative
AMAZING AUBS
Preheat the oven to 220°C. Spread the Aubergine and butternut on a roasting tray, coat in oil, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
FLAVOURFUL Chickpeas
Coat the Chickpeas in oil, ⅓ of the spice mix, and seasoning. Spread out in a single layer on another roasting tray and set aside. When the roast has 10 minutes left, 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 Onion until golden, 4-5 minutes (shifting occasionally). Add the piquanté peppers, the garlic, and the remaining spice mix, and cook until fragrant, 30-60 seconds (shifting constantly). Mix through the cooked chopped tomato and 200ml [400ml]|#7DA0D7 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 it to medium heat and simmer until the sauce has thickened, 5-6 minutes. Mix through the butternut, a sweetener, and seasoning. Cover and set aside.
BUTTERED BAGUETTE ROUNDS
Spread butter alternative (optional) or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the rounds until golden, 1-2 minutes per side. Alternatively, you can place the buttered rounds in a single layer on a baking tray, sprinkle over a little water, and bake in the hot oven until toasted, 3-5 minutes.
LOOK, IT’S ZAALOUK!
Plate up the chunky zaalouk. Scatter over the Chickpeas. Garnish with the coriander, and drizzle over some olive oil. Side with the baguette rounds for dunking. Well done, Chef!
AMAZING AUBS
Preheat the oven to 220°C. Spread the Aubergine and butternut on a roasting tray, coat in oil, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
FLAVOURFUL Chickpeas
Coat the Chickpeas in oil, ⅓ of the spice mix, and seasoning. Spread out in a single layer on another roasting tray and set aside. When the roast has 10 minutes left, 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 Onion until golden, 4-5 minutes (shifting occasionally). Add the piquanté peppers, the garlic, and the remaining spice mix, and cook until fragrant, 30-60 seconds (shifting constantly). Mix through the cooked chopped tomato and 200ml [400ml]|#7DA0D7 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 it to medium heat and simmer until the sauce has thickened, 5-6 minutes. Mix through the butternut, a sweetener, and seasoning. Cover and set aside.
BUTTERED BAGUETTE ROUNDS
Spread butter alternative (optional) or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the rounds until golden, 1-2 minutes per side. Alternatively, you can place the buttered rounds in a single layer on a baking tray, sprinkle over a little water, and bake in the hot oven until toasted, 3-5 minutes.
LOOK, IT’S ZAALOUK!
Plate up the chunky zaalouk. Scatter over the Chickpeas. Garnish with the coriander, and drizzle over some olive oil. Side with the baguette rounds for dunking. Well done, Chef!
AMAZING AUBS
Preheat the oven to 220°C. Spread the Aubergine and butternut on a roasting tray, coat in oil, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
FLAVOURFUL Chickpeas
Coat the Chickpeas in oil, ⅓ of the spice mix, and seasoning. Spread out in a single layer on another roasting tray and set aside. When the roast has 10 minutes left, 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 Onion until golden, 6-7 minutes (shifting occasionally). Add the piquanté peppers, the garlic, and the remaining spice mix, and cook until fragrant, 30-60 seconds (shifting constantly). Mix through the cooked chopped tomato and 600ml [800ml]|#7DA0D7 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 it to medium heat and simmer until the sauce has thickened, 6-7 minutes. Mix through the butternut, a sweetener, and seasoning. Cover and set aside.
BUTTERED BAGUETTE ROUNDS
Spread butter alternative (optional) or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the rounds until golden, 1-2 minutes per side. Alternatively, you can place the buttered rounds in a single layer on a baking tray, sprinkle over a little water, and bake in the hot oven until toasted, 3-5 minutes.
LOOK, IT’S ZAALOUK!
Plate up the chunky zaalouk. Scatter over the Chickpeas. Garnish with the coriander, and drizzle over some olive oil. Side with the baguette rounds for dunking. Well done, Chef!
AMAZING AUBS
Preheat the oven to 220°C. Spread the Aubergine and butternut on a roasting tray, coat in oil, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
FLAVOURFUL Chickpeas
Coat the Chickpeas in oil, ⅓ of the spice mix, and seasoning. Spread out in a single layer on another roasting tray and set aside. When the roast has 10 minutes left, 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 Onion until golden, 6-7 minutes (shifting occasionally). Add the piquanté peppers, the garlic, and the remaining spice mix, and cook until fragrant, 30-60 seconds (shifting constantly). Mix through the cooked chopped tomato and 600ml [800ml]|#7DA0D7 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 it to medium heat and simmer until the sauce has thickened, 6-7 minutes. Mix through the butternut, a sweetener, and seasoning. Cover and set aside.
BUTTERED BAGUETTE ROUNDS
Spread butter alternative (optional) or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the rounds until golden, 1-2 minutes per side. Alternatively, you can place the buttered rounds in a single layer on a baking tray, sprinkle over a little water, and bake in the hot oven until toasted, 3-5 minutes.
LOOK, IT’S ZAALOUK!
Plate up the chunky zaalouk. Scatter over the Chickpeas. Garnish with the coriander, and drizzle over some olive oil. Side with the baguette rounds for dunking. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Roast Aubergine & Chunky Zaalouk?
The preparation time for Roast Aubergine & Chunky Zaalouk with crispy chickpeas & a sourdough baguette is between 25 and 45 minutes.
What is the total time required to make Roast Aubergine & Chunky Zaalouk with crispy chickpeas & a sourdough baguette?
The total time required to make Roast Aubergine & Chunky Zaalouk with crispy chickpeas & a sourdough baguette is between 40 and 60 minutes.
How many servings does Roast Aubergine & Chunky Zaalouk provide?
4 servings
What are the main ingredients in Roast Aubergine & Chunky Zaalouk?
Aubergine, Butternut, Chickpeas, Cooked Chopped Tomato, Fresh Coriander, Garlic Clove, Garlic Cloves, Onion, Onions, Piquanté Peppers, Sourdough Baguette/s, Sourdough Baguettes, Spice Mix
What is the nutritional information of Roast Aubergine & Chunky Zaalouk?
Calories: 964, Carbs: 171 grams, Fat: grams, Protein: 37.1 grams, Sugar: 38.9 grams, Salt: 1151 grams
How do I prepare Roast Aubergine & Chunky Zaalouk?
AMAZING AUBS: Preheat the oven to 220°C. Spread the aubergine and butternut on a roasting tray, coat in oil, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). BUTTERED BAGUETTE ROUNDS: Spread butter alternative (optional) or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the rounds until golden, 1-2 minutes per side. Alternatively, you can place the buttered rounds in a single layer on a baking tray, sprinkle over a little 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 to the pan with the tomato base. Lightly mash with a fork or potato masher. Return it to medium heat and simmer until the sauce has thickened, 5-6 minutes. Mix through the butternut, a sweetener, and seasoning. Cover and set aside. PIQUANTÉ PEPPERS: Place a deep pan over medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the piquanté peppers, the garlic, and the remaining spice mix, and cook until fragrant, 30-60 seconds (shifting constantly). Mix through the cooked chopped tomato and 200ml [400ml]|#7DA0D7 of water. Remove from the heat, and set aside. FLAVOURFUL CHICKPEAS: Coat the chickpeas in oil, ⅓ of the spice mix, and seasoning. Spread out in a single layer on another roasting tray and set aside. When the roast has 10 minutes left, add the chickpea tray to the hot oven for the remaining time. LOOK, IT’S ZAALOUK!: Plate up the chunky zaalouk. Scatter over the chickpeas. Garnish with the coriander, and drizzle over some olive oil. Side with the baguette rounds for dunking. Well done, Chef!
What should be prepared from my kitchen to make Roast Aubergine & Chunky Zaalouk?
Aubergine, Butternut, Chickpeas, Cooked Chopped Tomato, Fresh Coriander, Garlic Clove, Garlic Cloves, Onion, Onions, Piquanté Peppers, Sourdough Baguette/s, Sourdough Baguettes, Spice Mix
How many calories does Roast Aubergine & Chunky Zaalouk have?
964 calories
How much fat content does Roast Aubergine & Chunky Zaalouk have?
grams
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