Zaalouk (Eggplant Salad)

• Eggplant 2 large
• Tomato 3 medium
• Garlic 4 cloves
• Olive oil 80 ml
• Paprika 1 tbsp
• Cumin 1 tsp
• Parsley 1 small bunch
• Salt 1 tsp

How to Make It

• 1

  Prick the 2 large eggplants with a fork and roast them over an open flame or in a 220°C oven for 30 minutes until the skin is charred and the flesh is very soft.

• 2

  Peel the charred skin off the eggplants, drain any excess liquid, and chop the flesh coarsely with a knife.

• 3

  In a large skillet, heat 80ml of olive oil over medium heat and sauté the 4 minced garlic cloves until fragrant, being careful not to brown them.

• 4

  Add the 3 chopped tomatoes, 1 tbsp of paprika, 1 tsp of cumin, and 1 tsp of salt to the skillet, cooking for 10 minutes until the tomatoes break down into a sauce.

• 5

  Add the chopped eggplant into the sauce and cook over medium-low heat for 15 minutes, stirring occasionally.

• 6

  Mash the mixture lightly with a wooden spoon or fork while cooking to achieve a uniform, creamy consistency.

• 7

  Remove from heat, stir in a handful of chopped fresh parsley, and let it cool slightly before serving.

• 8

  Check the flavor: it should be balanced between the smoky eggplant, the acidity of the tomatoes, and the depth of the cumin.