Zaalouk

Ingredients

• 2 large eggplantSubstitute: zucchini
• 4 ripe tomatoesSubstitute: canned
• 4 cloves garlic
• 1 tsp cumin
• 1 tsp paprikaSubstitute: smoked paprika
• 3 tbsp olive oil
• 0.5 cup fresh cilantroSubstitute: parsley

Instructions

1. 1

   Roast whole eggplants over an open flame or under the broiler until skin is charred and flesh is soft.

2. 2

   Scoop out flesh and roughly chop, discarding skin.

3. 3

   In a pan, cook diced tomatoes with olive oil until broken down, about 10 minutes.

4. 4

   Add garlic, cumin, paprika, and chili flakes. Cook 2 minutes.

5. 5

   Add eggplant flesh and mash together with the tomatoes using a fork.

6. 6

   Cook until thick and jammy, about 10 more minutes. Season with salt.

7. 7

   Serve warm or at room temperature, topped with cilantro and a drizzle of olive oil.