Zaalouk with Grilled Kofta and Bread

Ingredients

Quantities are for one portion.

• 150 glamb and beef mince mix
• 1eggplant (aubergine), peeled and cubed
• 15 mlolive oil
• salt and pepper to taste
• 1 tspcumin
• 100 gcanned diced tomatoes
• 2garlic cloves, crushed
• 50 gmoroccan flatbread
• 10 gfresh parsley, chopped

Method

1. In a pot, boil the cubed eggplant until soft. Drain it very well, pressing out excess water.
2. Heat the olive oil in a pan. Add the crushed garlic, canned diced tomatoes, cumin, salt, and pepper. Simmer to form a thick sauce.
3. Add the boiled eggplant to the tomato sauce. Use a heavy spoon or masher to crush the eggplant into the tomatoes, cooking until it becomes a unified, thick, spreadable dip. Allow it to cool slightly as flavors deepen.
4. Knead the lamb and beef mince with the chopped parsley, cumin, salt, and pepper. Shape into long, thick sausages.
5. Grill or pan-fry the kofta skewers until dark brown, crusty, and cooked through in the center.
6. Warm the flatbread on a grill or in an oven.
7. Serve the smoky zaalouk dip on a wide plate, alongside the hot grilled kofta and the warm bread.