Moroccan Zaalouk & Flatbreads

This recipe works in combination with: Apricot & Pistachio Tartlets, Lamb Tagine with Vegetable Couscous. This recipe features in these meal plans: Moroccan Supper.

Home-made flatbreads with zaalouk, a traditional Moroccan aubergine and tomato cooked salad.

Ingredients

  • 2 large aubergines, peeled and chopped
  • 8 large tomatoes (approx 115g each)
  • 250g of plain white flour
  • 3 tbsp olive oil
  • 2 tsp paprika
  • 2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 2 cloves of garlic, finely chopped
  • Serves: 8
  • Course: Starter
  • Preparation time: 15 mins
  • Cooking time: 20 mins
  • Price per person: £0.88
  • Store cupboard: Cook's
  • Calories per serving: 223
  • 5-a-day per serving: 2.4
  • Print Recipe
Moroccan Zaalouk & Flatbreads photo
Tasty?

571 cooks think so

Method

  1. To make the flatbreads, sift the flour and 1/4 tsp salt into a bowl. Add 1 tbsp olive oil and 150ml warm water and mix together to form a sticky dough. On a lightly floured surface, knead the dough for 5 minutes, or until smooth. Cover and rest for 15 minutes.
  2. Meanwhile, to peel the tomatoes, score a cross into the bottom of each tomato and blanch in a pan of boiling water for 20-30 seconds. Remove from the pan and immerse in a bowl of cold or iced water. Remove from the water and peel off the loosened skins with the tip of a small knife. Cut the tomatoes in half and remove the seeds, then coarsely chop the flesh.
  3. To make the dip, heat 2 tbsp olive oil in a frying pan and fry the aubergine in batches for 5-6 minutes, or until browned.
  4. Remove the aubergine from the pan and mash in a large bowl with the chopped tomato, paprika, cumin, garlic and cayenne pepper. Heat more oil in the pan, if necessary, and cook the aubergine and tomato mixture for 8-10 minutes, or until it develops a thicker consistency. Season to taste with salt and pepper and set aside to cool.
  5. Divide the dough into 8 equal balls. On a floured work surface, roll out each ball until 2 mm thick. Heat a large heavy based frying pan over a high heat and cook each flatbread for 1-2 minutes, or until the underside begins to brown, then flip over and cook for another minute, or until lightly browned and crispy. Lower the heat if the flatbreads colour too quickly. Serve immediately with the zaalouk.


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