Autumn, Winter, Sides, Snacks

One Pot Zaaouk

This is one of those recipes whereby everything goes in one pot and it’s left to do its thing. Not sure how traditional my recipe is but this my easy version.

Its literally as simple as that, no skill required and you get the most incredible dip to munch on all week, if you’re lucky!

Served as a dip, spread on things, under things to the side of things, its very versatile and delicious hot, cold or room temp.

Like a lot of these kind of recipes, the flavours mature over time, I always find its at its best 1-2 days later.



1 large aubergine roughly chopped

4 large tomatoes roughly chopped

4 cloves garlic, finely grated

30g roughly chopped fresh coriander

30g roughly chopped fresh parsley

1tbs paprika

1tbs cumin

1 1/2tsp salt

60ml extra-virgin olive oil

100ml water

¼ tsp chilli flakes more to taste (optional)

Zest 1 lemon

To Serve

Fresh herbs, coriander or parsley

Roughly chopped toasted walnuts

Drizzle of extra virgin olive oil

Flat breads/pitta/crusty bread


  1. Place everything for the Zaalouk into a large pan on a medium heat, cook gentle for about 1 hour stirring occasionally until its reduced to thick, rich sauce like texture. Loosen with extra water if needs be as you go
  2. Allow to cool to room temp, serve in bowls topped with fresh herbs, chopped walnuts and extra virgin olive oil drizzled on top. Some kind of Bread for dipping is essential.
  3. Store in airtight container in the fridge for 5-7 days.

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