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.

Ingredients

1 large eggplant (350gm)

2 tbsp extra-virgin olive oil

4 garlic cloves, crushed

200 gm crushed tomatoes

1 tbsp tomato paste

¼ tsp cayenne pepper

1 tbsp caster sugar

1 tsp each ground cumin and coriander

1 tbsp lemon juice

800 gm lamb neck, cut into 2 cm pieces

Green harissa

½ cup flat-leaf parsley (loosely packed

1 clove garlic, chopped

Finely grated rind and juice of 1 lemon

2 tsp coriander seeds, toasted

1 long green chilli, chopped

1 tbsp extra-virgin olive oil

Method

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.

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Steve Pearce

Ingredients

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