Zaalouk

Zaalouk (Moroccan eggplant and tomato salad) 

Serves 2-3
This Moroccan eggplant and tomato salad is really a spicy, tangy dip generally served along-side crusty bread in every Moroccan home. Although many cooks prefer to boil their eggplant for this recipe, I go for the not-so-traditional quick, oven-roast to get the best out of this dish. The light char of broiled eggplant caviar, mixed with juicy, fresh summer tomatoes, and spices takes this already amazing dish to a whole new level. Finish it off with a touch of zingy lemon juice and some freshly chopped parsley and coriander, and you, my friend, are hooked for life! Enjoy the recipe!

Ingredients
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750g eggplant
4 tablespoons Papa’s Grove extra-virgin olive oil
5 garlic cloves, coarsely chopped
500g fresh, ripe tomatoes, chopped (if possible, peel tomatoes prior to chopping)
1 teaspoon tomato paste
3/4 teaspoon sea-salt, or to taste ​
1/2 teaspoon paprika
good pinch of ground chili pepper, to taste ​
1 teaspoon ground cumin
bunch of flat leaf parsley, chopped 
bunch of coriander, chopped
1 tablespoon lemon juice
​handful of quality black olives and/or pomegranate pearls, for garnish

Recipe
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1Pre-heat your oven to 220ºC. Halve and brush eggplant sparingly with olive oil and roast skin side down, for about 15-20 minutes or until golden brown. Remove tray from the oven, let eggplant cool slightly, then scrape eggplant flesh using a spoon and place in a bowl. Discard skins and mash eggplant flesh using a fork; set aside.

2Heat olive oil in a large saucepan, add garlic and fry for a few minutes until fragrant. Add chopped tomatoes, tomato paste, and salt; stir well and bring to the boil. Reduce heat to low and cook for 20 minutes or until reduced to a thick sauce, stirring occasionally.

3Add mashed eggplant followed by paprika, ground chili, cumin, chopped parsley and coriander - stir well and cook for another 5 minutes. Adjust salt to taste and add a tablespoon of lemon juice; stir.

4To serve, spread flat on a plate and garnish with black olives and pomegranate pearls. Serve with warm, toasted pitas or any other bread of your choice.

Note: It is best to make Zaalouk several hours in advance so that the flavors have time to mingle.
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