Zaalouk – Moroccan Eggplant 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 mash roughly.
2. 2
   Dice the tomatoes and cook in a pan with olive oil until they break down into a sauce.
3. 3
   Add the mashed eggplant, garlic, cumin, paprika, and salt. Cook for 10 minutes, stirring occasionally.
4. 4
   Remove from heat, stir in lemon juice and fresh cilantro. Serve warm with crusty bread.