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Moroccan Eggplant Zaalouk

• 2 eggplants

• 3 tomatoes

• 3 cloves of garlic

• fresh coriander and/or parsley

• 2 teaspoons smoked paprika

• 2 teaspoons cumin powder

• olive oil

• salt

1. Usually zaalouk comes as a starter or a side, but we eat it as a main course at home and so this will give you two full portions - depending on the size of your eggplants - I always try to have around the same amount of eggplant as tomatoes.

2. Cut the eggplants lengthwise so that you get four pieces from each one, put them on a baking tray and sprinkle with some salt and olive oil.

3. Put the baking tray with eggplants pieces into preheated oven and bake on 180°C until they are really soft and brownish - please really give it enough time, it is worth it - you want your eggplant to be nicely soft, almost falling apart.

4. While the eggplant is in the oven, dice the tomatoes and when the eggplant is almost ready, cook the tomatoes in a pot on some olive oil.

5. Add minced/chopped garlic, cumin and smoked paprika to your tomatoes and cook till almost ready - we do not want tomatoes to be overcooked or becoming to look like a sauce.

6. Once the eggplant is nicely baked, take it out of the oven and dice it - I am not removing the skin as it helps to keep the texture, it has a nice colour and I see no reason for throwing food away :)

7. Add diced eggplant to the tomatoes, stir gently, add some salt for taste - basically let it all come together.

8. Add a bunch of chopped coriander and/or parsley in and this is it. I am adding the herbs at the end of cooking and then also when serving the meal.

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Khobz - Moroccan Flatbread

• 500 g white bread flour

• 2 teaspoons salt

• 2 teaspoons sugar

• 20 g fresh yeast (or 7-8 g dry yeast)

• 2 tablespoons olive oil

• 300 ml water

1. This will give you 6 larger or 8 smaller pieces of bead - it tastes the best when fresh...obviously...so I only cook as many as I need at the moment. And when I have some leftover fresh yeast, I keep it in a freezer - it does not damage the yeast and so I can use it in the future.

2. Put a baking paper on a baking tray you will be using later - do this before doing anything else as once you are kneading the dough, you will have it all around your hands.

3. In a large bowl put together flour, sugar and salt, mix together.

4. Make a well in the middle, add the yeast and some water. Use your hands to stir and dissolve the yeast.

5. Add the rest of the water together with the olive oil and combine all the ingredients - again, use your hands or a wooden spoon.

6. Knead the dough until elastic, pliable, nicely smooth but not sticky - you may need to add some more water or flour, depending on the consistency you are getting.

7. Divide the dough into two parts and put them on the prepared baking tray, cover with a tea towel - we will let the dough rest for 15 minutes and it will grow, so make sure to leave enough space between the dough parts

8. After 15 minutes, divide each part into 3 or 4 pieces, depending on how big you want your khobz to be.

9. Pat each piece into round flat shape, around 5 mm thick shape and put 3 - 4 pieces on a baking tray - put the rest on another baking paper - cover all with a tea towel.

10. Let the dough rest for around an hour - again, make sure to leave enough space between the pieces as the dough will grow.

11. When your dough is ready, springs back when pressed gently, preheat the oven to 225°C.

12. Once the oven is ready, carefully score the top of each bread with a sharp knife and put the baking tray into the oven.

13. Bake for around 20 minutes until the bread is golden brown - the loaves should sound hollow when you tap on them.

14. Remove khobz from the oven and let them cool down. Repeat the baking process with another ones, that have been waiting on the baking paper and under the tea towel for this moment to come.

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