Moroccan Zaalouk of Cauliflower & Moroccan Aubergine Salad

Zaalouk of Cauliflower, left, and Aubergine Salad, right

Each recipe serves 6 as a side dish

ZAALOUK OF CAULIFLOWER

1 large head of cauliflower

2 ripe tomatoes, chopped

6 cloves garlic, crushed

¼ cup olive oil

2 tbsp each of chopped fresh parsley and coriander

2 tsp cumin

1 tsp paprika

1 tsp salt

½ tsp crushed black pepper

2 tbsp lemon juice

1.  Break the cauliflower into small florets, boil in water until tender enough to mash. Drain, return to saucepan and mash with a potato masher.

2.  Cook the tomatoes with half the olive oil in a frying pan on a medium heat for about 10 minutes, until the tomatoes are very soft. Mash the tomatoes with a wooden spoon and add the garlic, cooking for another minute or so.

3.  Transfer the tomatoes and garlic to the saucepan and mix with the cauliflower, together with the remaining olive oil, parsley, coriander, spices and lemon juice.

4.  Cook on a low heat, stirring, for 10 minutes, or until any juices have been absorbed. Check seasoning.

Serve warm drizzled with extra virgin olive oil.

MOROCCAN AUBERGINE SALAD

1 kg aubergines

5 cloves of garlic, crushed

1½ tsp cumin

1 tsp salt

1 tsp paprika

½ tsp cayenne pepper

3 tbsp olive oil

½ cup water

2 tbsp each of chopped fresh parsley and coriander

3 tbsp lemon juice

1.  Peel and chop the aubergine into 1 cm cubes. Place in a saucepan with the garlic, spices, olive oil and water. Cover and cook on a medium heat for 20 minutes, stirring occasionally, adding a little water if necessary.

2.  Mash the aubergine with a potato masher, then add the parsley, coriander and lemon juice. Cook for a few minutes to reduce any liquids, then remove from the heat.

3.  Serve at room temperature or chilled.

These dishes can be served together as a vegetarian main course with couscous, or as side dishes to Moroccan Tagine. They are delicious eaten as dips with flatbread.