Moroccan Zaalouk

Instructions

1. Prepare the eggplants
   Prick the eggplants all over with a fork. Grill them directly over a gas flame, turning occasionally, until the skin is charred and the flesh is soft, about 10-15 minutes. Alternatively, roast them in a 425°F (220°C) oven for 30-35 minutes until completely soft. Let cool slightly, then peel and chop the flesh.
2. Cook the base
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the diced tomatoes, cumin, paprika, coriander, and cayenne pepper. Cook, stirring occasionally, for 8-10 minutes until the tomatoes break down and form a sauce.
3. Combine with eggplant
   Add the chopped eggplant to the tomato mixture. Reduce heat to medium-low and cook for about 10 minutes, stirring occasionally and mashing the eggplant with a wooden spoon to create a thick, chunky consistency.
4. Season and finish
   Stir in the lemon juice, chopped cilantro, parsley, and salt. Continue to cook for 2-3 more minutes to allow the flavors to meld. Taste and adjust seasoning if needed.
5. Serve the zaalouk
   Transfer to a serving dish and let cool to room temperature. Drizzle with a little extra olive oil before serving. Traditionally served with warm bread or as part of a mezze platter.