Fast Recipes

Warm eggplant zaalouk with spiced lamb skewers

You don't need a grill or barbecue to get perfect gooey eggplant.

Photography: Chris Court

Chris Court

Zaalouk is a cooked salad from Morocco traditionally made with tomato and eggplant. Many variations see the roasted tomato and eggplant blended together in a dip reminiscent of baba ganoush, but in this version, we’ve decided to char the eggplant into its’ best, soft consistency and topped it with tomato and green harissa. Served alongside tender lamb skewers, this meal is sure to become a weeknight favourite.

You don’t need a grill or barbecue to get perfect gooey eggplant – simply preheat the grill setting on your oven and set your eggplant on a tray on the second highest rack. Grill until charred and tender.


Green harissa


1.Prick eggplant with a fork and cook over an open flame either on a rack on a gas stove or on a barbecue, turning occasionally, until charred and soft (20-25 minutes). Halve lengthways and scoop flesh into a colander, to drain.
2.Meanwhile, heat oil in a large frying pan over medium heat. Add garlic, tomatoes, tomato paste, cayenne, sugar, cumin and coriander and cook, stirring for 20 minutes, or until reduced. Add lemon juice and eggplant, and gently toss until just combined. Set aside and keep warm.
3.For green harissa, combine ingredients in a blender and blend until smooth.
4.Thread lamb onto six metal skewers; spoon over half harissa and marinade until ready to cook.
5.Heat a char-grill pan over high heat, add lamb and cook, turning occasionally, until charred and cooked through (6-8 minutes). Spoon over remaining harissa and serve lamb with zaalouk.

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