Aubergine Zaalouk with Chickpeas and Za'atar Flatbread | Rebel Recipes (2024)

• 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

• 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.

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• Finally, add the chickpeas, lemon juice, coriander and mint and mix.

• Serve with tzatziki and za'atar flatbread.