for 600 g

Roasted vegetables

2	aubergines, peeled and cut into slices approx. 1 cm thick
3	tomatoes, cut into slices approx. 1 cm thick
1	red pepper, cut into approx. 1 cm cubes
2	garlic cloves, halved
2 tbsp	olive oil
1 tsp	salt
a little	pepper

Zaalouk

½ tsp	ground cumin
1 tsp	chilli flakes
½ tsp	sweet paprika
1 tbsp	lemon juice
½ bunch	coriander, finely chopped
½ bunch	flat-leaf parsley, finely chopped

How it's done

Roasted vegetables

In a bowl, mix the vegetables with the oil, salt and pepper, then arrange on an oven tray lined with baking paper.

Bake

For approx. 35 mins. in the centre of an oven preheated to 220°C. Remove, leave to cool.

Zaalouk

Puree the vegetables with the spices and lemon juice, mix in the coriander and parsley.

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