Zaalouk

1Preparation

1. Peel the eggplants in alternating lengthwise stripes, then cut them into 2 cm cubes.
2. Halve the tomatoes and grate them on the coarse side of a box grater, discarding the skins.
3. Crush the garlic.

2Cooking

1. Put the eggplant, tomatoes, garlic, olive oil, paprika, cumin, chili, salt and water in a wide pot and stir to combine.

   🔥 medium heat⏱ 2 min timer
2. Cover and cook over low heat, stirring now and then, until the eggplant is very soft and falls apart when pressed.

   🔥 low heat⏱ 20 min timer
3. Mash the mixture in the pot with a potato masher or fork to a coarse texture.

   ⏱ 2 min timer
4. Cook uncovered over medium heat, stirring often, until the liquid has evaporated, the zaalouk is thick and the oil glistens at the edges.

   🔥 medium heat⏱ 12 min timer
5. Stir in the parsley, coriander and lemon juice, then take it off the heat.

   🔥 low heat⏱ 2 min timer

3Serving

1. Taste and adjust the salt, then spread the zaalouk on the serving plate.
2. Drizzle with a little olive oil and a pinch of paprika, and serve warm or at room temperature with bread.

💡 Tips & common mistakes

• Common mistake: taking it off the heat while it is still watery. Proper zaalouk is thick enough to sit on bread, so keep cooking uncovered until the liquid is gone.
• Don't skimp on the olive oil — it gives zaalouk its gloss and rich taste.
• It tastes even better after resting a few hours, and keeps for 3 days in the fridge.

🔁 Substitutions

• For a smoky flavour, char the whole eggplants over a flame until soft, then add the flesh to the tomatoes after they have cooked for 10 minutes.
• Use a can of crushed tomatoes instead of fresh ones out of season.