Moroccan Zaalouk and Babout

Eggplants are probably one of my favourite vegetables (actually it is a fruit). Thai eggplants, brinjal, aubergine, baby eggplants are so versatile to make salads, dips, curries, stews and this super easy tomato and eggplant salad.

This Moroccan salad is one of my favourite dishes and can be made a few days in advance. Just sit it at room temperature, dress with a bit of oil, lemon and a good side of batbout bread. Batbout is great as it is cooked on the stove so no oven is needed for this recipe! Batbout is even good with butter and honey – it’s reminiscent to and English Muffin of sorts.


Serves 3
Preparation time: 10 minutes
Cooking Time: 10-15 minutes
600g eggplant (1 medium size)
400g really ripe fresh tomatoes, roughly chopped, seeds and skin removed
2-3 cloves of garlic, finely chopped
1 tsp cumin seeds, toasted
1 tsp paprika
½ tsp cumin
½ lemon
1 tsp honey
2 tblsp good olive oil
Chopped flat leaf parsley
Lemon juice and salt to taste

Chopped parsley and lemon wege


Cook the eggplant over an open fire until the skin is nice and black. You also can use a grill in the oven. Place in a plastic bag and allow it to sweat it out for a bit then peel the skin. Roughly chop and set aside

Lightly fry the garlic and the tomatoes with oil on medium heat.

Add the spices to the tomato as well as honey and eggplant. Cook through for about 10-15 minutes and season with salt and lemon juice. Allow to cool before throwing in parsley leaves.

Eat at room temperature, garnish with extra parsley, olive oil and lemon wedge.

Makes 6 pieces
Preparation time: 15 minutes plus proving time
Cook time: 5 minutes each
1.5 tsp instant yeast
1 tsp caster sugar
150g plain flour
100g semolina
120-150mls water
1 tblsp olive oil

Mix the yeast with sugar and 2 tblsp warm water
Combine the flours and salt in a separate bowl
Add the oil and water to the yeast mixture
Place in an electric mixer with dough hook attachment and mix until combined and smooth
Roll and smooth out. Place in an oiled bowl, cover with cling film and allow to double in size
Turn out the dough and divide into even balls, flatten slightly and roll them in extra semolina
Heat a cast iron fry pan and cook the bread (about a minute each side), or until golden and cooked through
Serve with the delicious salad above