Ingredients

• 2 eggplant (aubergine), medium sized
• 4 tomato(s), ripe, finely chopped
• 4 cloves of garlic, minced
• 1/4 cup of olive oil
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• 1 teaspoon of ground coriander
• 1/2 teaspoon of cayenne pepper
• pinch of salt, to taste
• pinch of pepper, to taste
• 1 lemon, juiced
• parsley, or coriander (cilantro) chopped for garnish

Instructions

1. Prepare the eggplant Preheat your oven to 400°F (200°C). Prick the eggplants with a fork in a few places and place them on a baking sheet. Roast them in the oven until the skin is charred and the flesh is soft, about 30-40 minutes. Remove the eggplants from the oven and let them cool for a few minutes. Once they are cool enough to handle, peel off the skin and chop the flesh finely.

2. Sauté aromatics In a large skillet or pan, heat the olive oil over medium heat. Add the minced garlic and sauté until it becomes fragrant.

3. Add tomatoes Add the chopped tomatoes to the pan and cook until they release their juices and become soft, about 10 minutes.

4. Combine Stir in the chopped eggplant and cook for an additional 10-15 minutes, mashing the eggplant with a spoon as it cooks.

5. Season and simmer Add the ground cumin, paprika, ground coriander, cayenne pepper, salt, and black pepper. Mix well and continue to cook for another 10-15 minutes, allowing the flavors to meld.

6. Add lemon juice Remove the pan from heat and stir in the lemon juice. Adjust the seasoning if necessary.

7. Garnish Let the Zaalouk cool to room temperature. Garnish with chopped fresh parsley or cilantro before serving.

8. Serve Serve the Zaalouk as a dip with crusty bread or pita. It can also be served as a side dish or accompaniment to grilled meats.