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20-MINUTE ZAALOUK RECIPE WITH SMOKED EGGPLANT, TOMATO & FREEKEH

20-MINUTE ZAALOUK RECIPE WITH SMOKED EGGPLANT, TOMATO & FREEKEH

A 20-minute cooking time, gorgeous tastes of Morocco and healthy ingredients – what’s not to love about this Zaalouk recipe? Incorporating Merchant Gourmet’s Freekeh keeps things simple, healthier and substantial without compromising on satisfaction. It’s the perfect warm side to a Moroccan feast, or you can serve it as a main with toasted pittas for dinner.

by @Life.without.meat

www.lifewithoutmeat.com

 

  • Serves 2

  • 20 Minutes

  • 1 pan

  • Proficient

Suitable for dairy-free, vegans and vegetarians

Freekeh

Ingredients

  • 1 whole aubergine
  • 1 green chilli
  • 1 large vine tomato
  • Olive oil
  • ½ large onion, diced
  • 1 large clove of garlic, crushed
  • 1 tin of plum tomatoes
  • Large handful of fresh coriander, chopped really finely
  • Large handful of fresh parsley, chopped really finely
  • 1 pouch 250g Merchant Gourmet Simply Cooked Freekeh
  • 3 pitta breads

Spice Mix

  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1 heaped tsp of garlic puree
  • 1 whole lemon, juiced
  • Sea salt and black pepper

Instructions


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  1. Cover a large hob with an oven grill rack or heat-proof rack. Rub olive oil around the whole aubergine, tomato and green chilli and place all three on the rack and cook them directly on a low-medium flame for 10-15 minutes, turning occasionally as you go. You’ll notice that the aubergine will start to ooze juice as it smokes and cooks through.
  2. Meanwhile, fry off the onion and garlic in a small drizzle of olive oil and light dash of water, in a pan on medium heat.
  3. Then in a bowl, mix the cumin, paprika, ground coriander, garlic puree, lemon juice and salt and pepper in a small bowl and leave to one side. Keep one half of the ‘empty’ lemon as we will use it in a bit.
  4. By now, the onions and garlic should be nice and soft. Add the tin of plum tomatoes and roughly break them up in the pan as you stir it up. Then stir in the finely chopped coriander and parsley. Throw in that half lemon I told you to save earlier as this will infuse the pan ingredients with a little zest. Then add the spice mix and sachet of Freekeh and stir well to combine all the pan ingredients.
  5. Next, take the aubergine, tomato and chilli off the heat. Peel them all gently (minding your chilli fingers after). Then roughly chop them and stir them into the pan ingredients with a sprinkling of black pepper.
  6. While that simmers for the last few minutes, toast a few pittas for serving. Then you’re ready to dish up.

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