Zaalouk (Moroccan Eggplant and Tomato Salad)

Wash the eggplants, trim the ends and cut into cubes of about 2 cm. In a large pot, bring 1.5 L of water with 1 tsp salt to a boil, add the eggplant and 4 garlic cloves, cover and cook for about 30 minutes, until the eggplant is very soft.

Drain the eggplant and garlic in a colander and press out the excess water well. Transfer the vegetables to a bowl and mash with a fork into a rough purée, without turning it into a smooth cream.

Peel the tomatoes, remove the hard parts and chop finely. Heat 3 tbsp olive oil in a wide skillet, add the tomatoes and simmer over medium heat for 15–20 minutes, until they release their excess liquid and form a thick sauce.

Add the eggplant and garlic to the tomatoes, along with 1 tsp paprika, 1 tsp cumin and 0.5 tsp salt. Stir, cover and simmer over low heat for another 10 minutes, mashing the vegetables occasionally with a spatula.

Add 2 tbsp finely chopped parsley, 2 tbsp chopped cilantro and 1 tbsp lemon juice. Taste and add more salt if needed. Warm through for 2 minutes uncovered to evaporate any excess moisture.

Remove the zaalouk from the heat and let it rest for 15 minutes to let the flavors meld. Serve warm or chilled, drizzled with 1 tbsp olive oil and accompanied by bread.