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

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 10 min

Total 1 hr

Ingredients

- 1 1/2 lb (680 g) eggplants, about 2 medium, pricked and roasted or charred
- 1 1/2 lb (680 g) ripe tomatoes, peeled and chopped (or 2 cups/480 g canned crushed tomatoes)
- 3 tbsp (45 ml) olive oil
- 4 cloves garlic, minced — about 0.4 oz (12 g)
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) sweet paprika
- 1/2 tsp (2.5 ml) smoked paprika or a pinch of cayenne for heat
- 1 tsp (5 g) coarse sea salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) red wine vinegar or lemon juice
- 2 tbsp (30 g) chopped fresh cilantro or parsley
- 1 tbsp (15 ml) extra virgin olive oil for finishing

Instructions

1. Roast the eggplants over an open flame, under a broiler, or on a grill until skins are blackened and flesh is soft, about 20–25 minutes, turning as needed. Place in a bowl and cover to steam for 10 minutes, then peel and roughly chop or mash the flesh.
2. In a wide skillet, heat 3 tbsp (45 ml) olive oil over medium heat. Add minced garlic and sauté briefly until fragrant, about 30 seconds.
3. Add chopped tomatoes, ground cumin, sweet paprika, smoked paprika, salt, and pepper. Simmer uncovered until tomatoes break down and the mixture thickens, about 12–15 minutes.
4. Stir in the mashed roasted eggplant and continue to cook 6–8 minutes, stirring, until flavors meld and excess liquid has evaporated to a thick, saucy texture.
5. Adjust seasoning with red wine vinegar or lemon juice and more salt or pepper if needed. Stir in chopped cilantro or parsley.
6. Remove from heat and drizzle with 1 tbsp (15 ml) extra virgin olive oil. Serve warm or at room temperature with crusty bread or flatbread.