Entree: Morocco – Fez – Zaalouk (Eggplant and Tomato Salad) (A cooked Moroccan eggplant and tomato spread flavored with garlic, cumin, olive oil, and fresh herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 18 min

Total 40 min

Ingredients

- 2 medium eggplants, approx. 1 lb (450 g) each
- 4 medium tomatoes, about 1 lb (450 g) total, peeled and chopped
- 4 tbsp (60 ml) extra-virgin olive oil
- 3 garlic cloves, minced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) smoked paprika
- 1/4 tsp (1 g) cayenne pepper or to taste
- 1 tsp (6 g) fine sea salt, or to taste
- 1/2 tsp (1 g) black pepper
- 1 tbsp (15 ml) fresh lemon juice
- 1/4 cup (15 g) chopped fresh cilantro (or flat-leaf parsley)
- 1 tbsp (15 ml) water (optional, to loosen)

Instructions

1. Char the eggplants over an open flame, on a hot grill, or under a broiler, turning until the skin is blackened and the flesh is very soft, about 12–18 minutes total. Let cool, then peel and roughly chop the flesh.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown).
3. Add the chopped tomatoes, cumin, smoked paprika, cayenne, salt, and pepper. Cook uncovered, stirring occasionally, until the tomatoes break down and the mixture thickens, about 8–10 minutes.
4. Stir in the chopped eggplant and mash the mixture with a spoon or fork to a coarse, spreadable texture. Simmer gently for 5–8 minutes so flavors meld; add 1 tablespoon (15 ml) water if mixture is too dry.
5. Remove from heat and stir in the lemon juice and chopped cilantro. Adjust salt, pepper, and cayenne to taste.
6. Serve warm or at room temperature with bread or as part of a selection of Moroccan dishes.