Moroccan eggplant salad zaalouk

To make zaalouk, start by preparing the eggplant, place the whole pieces on a baking tray and roast in an oven preheated to 200 °C for about 25 minutes, until the skin begins to darken and the flesh softens.

Wrap the roasted eggplant in foil or place it in a covered container and let it rest for 10 minutes, the steam will make peeling easier. Then peel off the skin and roughly chop the flesh.

Heat the olive oil in a pan and sauté the crushed garlic for about 1 minute until golden.

Add the roughly chopped tomatoes, sweet paprika, smoked paprika and cumin. Cook over medium heat for 10 to 12 minutes until the tomatoes break down and a thick sauce forms.

Stir in the chopped eggplant and cook together for another 5 minutes. Season to taste with salt and cayenne pepper.

Transfer to a bowl, drizzle with lemon juice and sprinkle with fresh coriander or parsley. Serve warm or cold with pita bread.