Zaalouk (Roasted Aubergine) - Plant Based News
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Zaalouk (Roasted Aubergine)

A traditional, aubergine-based, Moroccan side dish, however it makes a delicious main!


1 Minutes Read

A traditional, aubergine-based, Moroccan side dish, however it makes a delicious main!
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Duration1 hr 10 mins
Cook Time1 hr
Prep Time10 mins
Servings4 servings


  • 3 aubergine cut into bite-sized pieces
  • 3 cloves garlic roughly chopped
  • tbsp paprika
  • 1 tbsp ground cumin
  • 3 to matoes roughly chopped
  • 1 heaped tsp sugar
  • 500 g/2¼ cups passata
  • Juice of ½ lemon
  • Salt and pepper


  • Preheat the oven to 180ºC/350ºF/Gas Mark 4.
  • Place the aubergine pieces onto a large baking tray and drizzle over a glug of olive oil. Add the paprika, cumin and a sprinkling of salt. Make sure it’s all mixed in well and evenly coated.
  • Pop them in the oven for around 15-20 minutes, turning once.
  • Remove from the oven and add the passata, garlic, lemon juice, sugar, tomatoes, salt and pepper.
  • Cover the tray with foil, tucking in at the edges, and place back in the oven for 30-40 minutes. Check during cooking that the mixture hasn’t dried out – if it has, add a little water and stir through.
  • Once cooked, remove from the oven and add extra seasoning if necessary. Enjoy as a main with all the extras or as a simple side dish ?
This recipe was republished with permission from Viva’s Vegan Recipe Club.
Find the original recipe here.
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The Author

Viva's Vegan Recipe Club

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. The Vegan Recipe Club is part of Viva!'s project to make going – and staying – vegan really easy by providing amazing recipes which make your mouth water! The Vegan Recipe Club website and app brings together 20 years' worth of wonderful plant-based recipes, tried and tested by vegan campaigning charity Viva! Search by ingredient, food type, course, dish, guest chef and lots more. The Vegan Recipe Club also features blogs from our cookery experts, health advice and a free newsletter.

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