Zaalouk

Ingredients

• •1 large eggplant, peeled in stripes and diced
• •3 medium tomatoes, diced
• •3 cloves garlic, minced
• •3 tbsp olive oil
• •1 tsp ground cumin
• •1 tsp smoked paprika
• •1 tbsp fresh lemon juice
• •2 tbsp fresh cilantro, chopped
• •3/4 tsp salt
• •1/4 tsp black pepper

Directions

1. 1Heat 2 tablespoons olive oil in a wide skillet over medium and add eggplant, tomatoes, garlic, cumin, paprika, salt, and black pepper.
2. 2Cover and cook 12 minutes, stirring twice, until the eggplant is very soft and the tomatoes have released their juices.
3. 3Uncover and cook 10–12 minutes more, mashing the eggplant with a spoon as excess liquid evaporates.
4. 4Stir in remaining olive oil and lemon juice and cook 1 minute until glossy.
5. 5Remove from heat, fold in cilantro, and serve warm, room temperature, or chilled.

💡 Do not stop while the mixture still looks watery; zaalouk develops its best texture only after the tomato liquid reduces and the eggplant turns almost jammy.

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