This was the original salad that I had planned for our Moroccan meal with TM. It was a big hit and definitely a recipe that I can see myself coming back to when a meal needs another vegetable side. I needs to be made a day ahead. But, on the bright side, that means you can make it in advance and not have an extra dish to go with dinner that doesn't have to be made at the same time as everything else! The author notes that giving it several days in the fridge before serving will improve it even more.

Eggplant Zaalouk

Slightly adapted from The Food of Morocco by Paula Wolfert

Ingredients

• 2 medium black eggplants (~340g each)
• 5 Tbsp. olive oil, divided
• 450g fresh tomatoes, chopped¹ or 2 c. drained chopped canned tomatoes
• 1/4 tsp. sugar (if the tomatoes are particularly acidic)
• 1 Tbsp. garlic paste
• 3/4 tsp. cumin seeds, ground
• 1/2 tsp. sweet paprika
• 1/4 tsp. cayenne²
• 1/2 tsp. coarse sea salt
• 2 Tbsp. chopped fresh cilantro
• 3 Tbsp. lemon juice

Directions

1. Pierce each eggplant in a few places with a toothpick or fork.
2. Either slowly grill over coals until blackened and collapsed (20-30 minutes) or halve and cook, cut-side-down, on a baking sheet set under a broiler until blackened and tender (~20 minutes).
3. Transfer the cooked eggplant to a colander and peel while still hot. Allow to drain until cool.
4. Gently squeeze peeled eggplant to remove any bitter juices.
5. Heat 3 Tbsp. of the oil over medium-low heat.
6. Add the tomatoes, sugar (if using), garlic, cumin, paprika, cayenne, and salt and cook, stirring occasionally, for 20 minutes.
7. Mash the eggplant with a fork and addit to the tomato mixture in the skillet.
8. Add the cilantro and cook, stirring often, for another 10-15 minutes.
9. Transfer to a container and mix in the lemon juice.
10. Adjust salt and lemon juice to taste.
11. Let cool, then cover and chill overnight (or longer).
12. Just before serving, allow salad to come to room temperature and drizzle with the remaining 2 Tbsp. of olive oil.

¹As with many of Wolfert's recipes, this one calls for peeled and seeded tomatoes. I usually can't be bothered to do that, so I just cored and chopped some fresh tomatoes and used them. But if you would like an extra-nice salad, then peeling and seeding your tomatoes would probably give a better result. ^Back
2 I actually swapped out the cayenne for ground Kashmiri chilies as I really enjoy their flavour. I think hot paprika would also work well here. ^Back