Zaalouk

زعلوك · Zaalouk

Ingredients11

• eggplant600 g
• ripe tomatoes400 g
• garlic4 cloves
• olive oil4 tbsp
• ground cumin1 tsp
• paprika1 tsp
• ground coriander1/2 tsp
• cayenne pepper1/4 tsp
• fresh cilantro2 tbsp
• lemon juice1 tbsp
• salt1 tsp

Method

1. Peel the eggplant and cut it into 2 cm cubes. Dice the tomatoes and mince the garlic.
2. Warm the olive oil in a wide pan over medium heat and cook the garlic for 1 minute until fragrant.
3. Add the eggplant, tomatoes, cumin, paprika, coriander, cayenne, and salt.
4. Cover and simmer for 25–30 minutes, stirring occasionally, until the eggplant is very soft and most of the liquid has cooked off.
5. Mash the mixture with a fork or wooden spoon until it is coarse and creamy, leaving some texture.
6. Stir in the lemon juice and chopped cilantro, then cook uncovered for 2–3 minutes more.
7. Taste and adjust salt. Serve warm or at room temperature with bread.