Zaalouk – Moroccan Eggplant and Tomato Salad

Instructions

1. 1
   Roast the eggplant over an open flame or under the broiler until the skin is charred and the flesh is soft. Peel and chop roughly.
2. 2
   Blanch tomatoes, peel, and dice. Cook in a pan with olive oil until soft.
3. 3
   Add the chopped eggplant, minced garlic, cumin, paprika, and salt. Simmer for 10 minutes, mashing lightly.
4. 4
   Remove from heat, stir in lemon juice and chopped cilantro. Serve warm or at room temperature with bread.