Aubergine Zaalouk with Chickpeas and Za'atar Flatbread

Enjoy this spiced aubergine zaalouk with chickpeas, creamy hummus & za’atar flatbreads—a rich, smoky, and delicious Moroccan-inspired dish
Aubergine zaalouk with chickpeas and za'atar flatbread

Even better, topped with fresh and minty tzatziki and scooped up with some incredible za’atar flatbreads.

Zaalouk is a Moroccan dip with aubergine and tomatoes and is typically served with other dishes.

Here I’ve made it the major focus of the meal and added some chickpeas to make it more substantial and filling.

The flavour and texture combinations here are absolutely fantastic.

Enjoy, xx

The Recipe

Aubergine zaalouk with chickpeas and za'atar flatbread

Aubergine Zaalouk with Chickpeas and Za'atar Flatbread

Delicious and more-ish aubergine zaalouk with chickpeas and Za'atar flatbreads - a gorgeous spiced roast aubergine stew with chickpeas and creamy hummus.
Prep time: 30 minutes
Cook time: 40 minutes
4 servings
5 from 5 votes

Ingredients

  • 2 large aubergines
  • 1 onion chopped
  • 2 tbsp olive oil
  • 4 garlic cloves chopped
  • 20 cherry tomatoes chopped
  • 3 tbsp sun dried tomato purée
  • 1 tsp ground cumin
  • 2 tsp sweet paprika
  • 1/2 tsp chilli flakes
  • 2 bay leaves
  • Pinch light brown sugar
  • 250 ml water
  • 1 tsp sea salt
  • Juice 1/2 lemon
  • 10 g fresh coriander chopped
  • 10 g fresh mint chopped
  • 1 can chickpeas drained

To serve

  • Hummus
  • Tzatziki
  • Za'atar flatbreads

Instructions

  • Pre- heat your oven to 180c
  • Prick the aubergines all over with a knife, then add to a tray and bake for 30 minutes until soft inside.
  • Set aside.
  • In a large pan, add the oil and onion and fry the onion for 8 to 10 minutes until soft and caramelising.
  • Add the garlic and cook for 30 seconds until fragrant.
  • Transfer the tomatoes, tomato purée, cumin, paprika, chilli flakes, bay leaf and sugar to the pan.
  • Add a pinch of salt and the water, mix well and bring to the boil.
  • Cover and reduce the heat and simmer for 10 minutes, stirring occasionally.
  • Now chop up the aubergines finely and add to the pan. Stir to combine.
  • Cover and cook for a further 10 minutes, stirring occasionally.
  • Finally, add the chickpeas, lemon juice, coriander and mint and mix.
  • Serve with tzatziki and za'atar flatbread.
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