Zaalouk

Ingredients

• 2 largeeggplants
• 4tomatoes, grated
• 4garlic cloves
• 1 tspcumin
• 1 tsppaprika
• 1 tspcayenne — optional
• 4 tbspolive oil
• 1 handfulcilantro, chopped
• 1lemon
• 1 tspsalt

Method

1. Begin by charring the eggplants. Place them directly over a gas flame or under a broiler, turning occasionally with tongs, until the skin is blackened and the flesh is soft and collapsed. This should take about 10-15 minutes. The skin should be blistered and the eggplant should feel tender when pressed.
2. Once the eggplants are charred, allow them to cool slightly. Peel off the blackened skin, which should come away easily, and discard it. Place the peeled eggplant flesh in a bowl and mash it with a fork until smooth. Set aside.
3. In a large skillet, heat 4 tablespoons of olive oil over medium heat. Add the 4 grated tomatoes and 4 minced garlic cloves to the skillet. Stir in 1 teaspoon of cumin, 1 teaspoon of paprika, and 1 teaspoon of cayenne. Cook the mixture, stirring occasionally, until it thickens and the oil begins to separate from the tomatoes, about 10 minutes.
4. Add the mashed eggplant to the skillet with the tomato mixture. Stir well to combine all the ingredients. Continue to cook over medium heat, stirring occasionally, until the mixture becomes thick and jammy, about 15 minutes. The mixture should have a deep, rich color and a cohesive texture.
5. Remove the skillet from the heat and stir in a handful of chopped cilantro. Squeeze the juice of 1 lemon over the mixture and add 1 teaspoon of salt. Drizzle with a bit more olive oil for added richness. Taste and adjust the seasoning if necessary.
6. Transfer the Zaalouk to a serving dish. You can serve it warm or allow it to cool to room temperature. This dish is traditionally enjoyed with khobz, a Moroccan bread, for scooping.