Zaalouk (Eggplant and Tomato Salad)

Ingredients

• 2 large eggplants, peeled and diced
• 3 large tomatoes, grated or finely chopped
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1 tsp paprika
• 1/2 tsp cumin
• Pinch of cayenne pepper
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lemon juice

Instructions

1. 1Steam or boil the diced eggplant until very soft, about 12 minutes, then drain well.
2. 2Heat olive oil in a skillet and sauté garlic until fragrant.
3. 3Add tomatoes, paprika, cumin, and cayenne; simmer 10 minutes until thickened.
4. 4Mash in the softened eggplant and cook, stirring, another 8-10 minutes until it becomes a soft, jammy mixture.
5. 5Stir in lemon juice and cilantro, season with salt, and mash to the desired texture.
6. 6Serve warm or at room temperature with crusty bread.

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