Zaalouk

Ingredients

• •2 large eggplants
• •3 tomatoes, grated or finely chopped
• •4 cloves garlic, minced
• •1/4 cup olive oil
• •1 tsp cumin
• •1 tsp paprika
• •1/4 tsp cayenne (optional)
• •Salt, to taste
• •1/4 cup chopped cilantro and parsley
• •Lemon juice, to taste

Steps

1. 1.Roast the whole eggplants directly over an open flame or under a broiler, turning occasionally, until the skins are charred and blistered all over and the flesh is completely soft, about 15-20 minutes - roasting with the skins on is what traps moisture and gives the flesh its silky, custard-like texture along with a subtle smokiness.
2. 2.Let the eggplants cool slightly, then peel off the charred skin and roughly chop or mash the flesh.
3. 3.Heat the olive oil in a pan and sauté the garlic briefly until fragrant.
4. 4.Add the grated tomatoes, cumin, paprika, cayenne if using, and salt, and cook until the tomatoes break down and thicken, about 8-10 minutes.
5. 5.Stir in the mashed eggplant and continue cooking, mashing everything together with a fork or spoon, until the mixture reduces into a thick, almost jam-like, rustic and chunky consistency, about 10 more minutes.
6. 6.Stir in the chopped cilantro, parsley, and a squeeze of lemon juice.
7. 7.Serve warm or at room temperature with crusty bread, as part of a mezze spread.