Entree: Western Sahara – Northern Culinary Region – زعلوك ➤ Zaalouk (Smoky cooked eggplant and tomato salad seasoned with garlic and warm spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 2 medium eggplants, about 1.5 lb (700 g) total
- 3 tbsp (45 ml) extra-virgin olive oil, plus extra for drizzling
- 1 large tomato, peeled and diced, about 8 oz (225 g) or 1 cup (240 g) canned crushed tomatoes
- 3 cloves garlic, minced, about 0.7 oz (20 g)
- 1 tsp (5 g) sweet paprika
- 1 tsp (5 g) ground cumin
- 1/4 tsp (1 g) cayenne pepper or red pepper flakes (adjust to taste)
- 1/2 tsp (3 g) salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro
- 2 tbsp (8 g) chopped fresh parsley
- 1/2 tsp (2 g) smoked paprika (optional, for extra smokiness)
- Warm crusty bread or flatbread, for serving

Instructions

1. Char the eggplants: roast whole eggplants over a gas flame, under a broiler, or on a hot grill, turning occasionally, until the skins are blackened and flesh is very soft, about 20–25 minutes. Transfer to a bowl, cover to steam for 10 minutes, then peel and roughly mash the flesh.
2. In a skillet, heat 2 tbsp (30 ml) olive oil over medium heat. Add the minced garlic and cook 30–60 seconds until fragrant. Add the diced tomato (or canned tomatoes) and simmer until reduced and saucy, about 8–10 minutes.
3. Stir in the mashed eggplant, paprika, cumin, cayenne, salt, and black pepper. Cook together over medium-low heat, stirring, until the mixture is thick and well blended, about 8–12 minutes. Mash further with a spoon or potato masher to reach a chunky purée consistency.
4. Remove from heat, stir in the lemon juice, chopped cilantro, parsley, remaining 1 tbsp (15 ml) olive oil, and smoked paprika if using. Taste and adjust seasoning.
5. Transfer to a serving dish, drizzle with a little extra olive oil, and serve warm or at room temperature with warm bread for scooping.