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![](\"https:\/\/images.squarespace-cdn.com\/content\/v1\/54d4153ce4b00c0e483c13a6\/1666007364921-OS0GBEDR3TLEU2DREDVQ\/zaalouk%2Bdip.jpg?format=1500w\")
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2 large aubergines (600g) <\/p>\n<\/li>\n
4 medium tomatoes (320g), seeded and chopped<\/p>\n<\/li>\n
3 tablespoons olive oil<\/p>\n<\/li>\n
3 garlic cloves, minced or pressed <\/p>\n<\/li>\n
2 teaspoons paprika <\/p>\n<\/li>\n
2 teaspoons ground cumin<\/p>\n<\/li>\n
1 teaspoon salt <\/p>\n<\/li>\n
\u00bc teaspoon caster sugar <\/p>\n<\/li>\n<\/ul>\n
\u2022 Remove 3 vertical strips of skin from each aubergine. Discard the vertical strips and cut the aubergines in large cubes. <\/p>\n
\u2022 Heat the olive oil in a large pan and add the aubergines, tomatoes, garlic, paprika, cumin, salt and sugar. Cover over medium-low heat until the vegetables are soft, about 25 to 35 minutes. Stir occasionally to make sure the vegetables don\u2019t stick to the pan. <\/p>\n
\u2022 Uncover, mash the vegetables and leave over medium heat until all liquids evaporate. Keep the zaalouk in the fridge for up to 4 days and serve at room temperature.<\/p>\n
\u2022 To make the coriander oil, combine coriander, olive oil, vinegar, salt and sugar in a food processor and process until very finely minced. Taste and adjust the seasoning with salt and sugar if necessary. <\/p>\n
\u2022 To serve, spread the zaalouk in a shallow plate, garnish with the feta, coriander oil, sliced onions and a generous drizzle of olive oil.<\/p>\n<\/div>\n