Zaalouk

Method

1. 1Cook the eggplant. Cut the eggplants into 2 cm cubes. You can salt them first — toss with a pinch of salt and leave in a colander for 20 minutes, then rinse and pat dry — but it isn't essential with modern eggplant varieties. For a smokier result, roast the whole eggplants under a hot grill or directly over a gas flame, turning occasionally, until the skin is charred and the flesh is completely soft inside, about 15 to 20 minutes. Let cool, then scoop out the flesh and discard the charred skin. If not charring, simply cube the eggplant and proceed.
2. 2Build the tomato base. Heat the olive oil in a wide, heavy-bottomed pan or skillet over medium heat. Add the garlic and stir for 60 seconds until fragrant — not brown. Add the cumin, sweet paprika, smoked paprika, and cayenne. Stir for 30 seconds to bloom the spices in the oil. Add the chopped tomatoes, salt, and a splash of water. Stir everything together and cook uncovered over medium heat, stirring occasionally, for 10 to 15 minutes until the tomatoes break down into a thick sauce.
3. 3Add the eggplant and cook down. Add the eggplant to the tomato sauce. If you charred the eggplant, add the scooped flesh and break it up with a spoon. If using raw cubed eggplant, stir it into the sauce and cook covered for 15 to 20 minutes until completely soft, then remove the lid and cook uncovered for another 5 to 10 minutes to reduce any excess liquid. Either way, the final result should be thick enough that a spoon leaves a clear path across the pan.
4. 4Mash to your preferred texture. Use the back of a wooden spoon or a fork to break down the eggplant further. Zaalouk can range from chunky — with recognisable pieces of eggplant and tomato — to almost smooth, depending on preference and how it will be served. A chunkier version works better as a side salad; a smoother one works better as a dip. Add the lemon juice and taste for seasoning. The flavor should be rich, savory, and gently spiced, with a clear note of cumin.
5. 5Finish and serve. Stir through most of the chopped coriander and parsley, keeping a little back to scatter on top. Transfer to a serving plate and spread out with the back of a spoon. Drizzle generously with olive oil. Scatter the remaining herbs. Dust lightly with paprika if you like. Serve warm or at room temperature with Moroccan bread (khobz), pita, or any flatbread for scooping. Zaalouk improves overnight — if possible, make it a day ahead.