eCook Meal
Roast Aubergine & Chunky Zaalouk
with crispy chickpeas & a sourdough baguette
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R175.21
for 4 servings · R43.80 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Spice Mix needs 60 mlMother in Law Spice Mix 45 g R29.99 · whole pack (size can't be divided)R29.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Chickpeas needs 480 gChickpeas in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
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Aubergine needs 1 kgPallada Brinjal Avg 400 g 400 g at R16.00 · 2.5× packsR40.00
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Sourdough Baguettes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Fresh Coriander, Garlic, Onion, Piquanté Peppers, Sourdough Baguette, Spice Mix, Tomato
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?
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! 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. 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.
What should be prepared from my kitchen to make Roast Aubergine & Chunky Zaalouk?
Aubergine, Butternut, Chickpeas, Fresh Coriander, Garlic, Onion, Piquanté Peppers, Sourdough Baguette, Spice Mix, Tomato
How many calories does Roast Aubergine & Chunky Zaalouk have?
964 calories
How much fat content does Roast Aubergine & Chunky Zaalouk have?
grams