Zaalouk
Serves 4
Ingredients
Method
2 Eggplants
4 Tomatoes, Peeled and Chopped
4 Garlic Cloves, Minced
1 tsp. Paprika
1 tsp. Cumin
½ tsp. Cayenne Pepper
50 ml. Olive Oil
Salt and Pepper to Taste
Roast the eggplants in the oven until the skin is charred and the flesh is soft. Allow them to cool, then peel and chop.
Heat the olive oil in a pan and sauté the garlic until fragrant. Add the tomatoes, spices, and the chopped eggplants.
Cook over medium heat, stirring occasionally, until the vegetables are soft and the flavors have melded together.
Use a fork to mash the mixture to a chunky consistency. Season with salt and pepper to taste.
Serve the zaalouk warm or cold, with bread.