Moroccan eggplant salad (Zaalouk)

A smoky, garlicky Moroccan eggplant (aubergine) salad that's delicious warm or at room temperature, especially with crusty bread.

Ingredients

• 2 large eggplants (aubergines)
• 3 ripe tomatoes, diced
• 3 cloves garlic, finely chopped
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp salt, plus more to taste
• ¼ tsp black pepper
• ½ tsp sweet paprika or cayenne, optional
• 1–2 tbsp fresh lemon juice
• 2 tbsp chopped fresh cilantro (coriander)
• 1 tbsp chopped fresh parsley

Instructions

1. Cook the eggplant. Prick the eggplants and roast them at 230°C / 450°F for about 25–30 minutes, turning occasionally, until completely soft and the skin is charred. Let cool slightly, peel, and roughly chop the flesh.
2. Cook the tomatoes. Heat the olive oil in a wide pan over medium heat. Add garlic and cook for about 30 seconds. Add the tomatoes, cumin, paprika, salt, and pepper.
3. Combine. Cook the tomatoes for 8–10 minutes, stirring occasionally, until they become thick and most of their liquid has evaporated.
4. Add eggplant. Stir in the chopped eggplant. Mash it gently with a wooden spoon while cooking for another 10–15 minutes, until the mixture is thick and cohesive.
5. Finish. Stir in lemon juice, cilantro, and parsley. Taste and adjust the salt, lemon, or spices.
6. Serve. Drizzle with a little olive oil and serve warm or at room temperature with Moroccan bread, pita, or crusty bread.

Tips

For an especially smoky zaalouk, grill or place the eggplants directly over a gas flame until the skins are heavily charred before finishing them in the oven.