Zaalouk

Ingredients

• 2 medium eggplants (about 1 kg or 2.2 lbs)
• 4 medium tomatoes, fresh (about 500 g or 1.1 lbs), or 1 can (400 g or 14 oz) crushed tomatoes
• 3 cloves garlic, minced
• 1/4 cup (60 ml) olive oil
• 1/4 cup (15 g) fresh cilantro, chopped
• 2 tablespoons (8 g) fresh parsley, chopped
• 1/2 teaspoon (2.5 g) ground cumin
• 1/2 teaspoon (2.5 g) smoked paprika
• 1/4 teaspoon (0.5 g) cayenne pepper, or to taste
• 1/2 teaspoon (3 g) salt
• 1/4 teaspoon (0.5 g) black pepper
• 1 tablespoon (15 ml) red wine vinegar or lemon juice
• 1/4 teaspoon (1.25 g) ground cinnamon, optional

Instructions

1. Hold each eggplant with tongs over an open flame (gas burner or grill) and rotate slowly until the skin is completely charred black and blistered all over, about 5–7 minutes per eggplant. This step is essential for the authentic smoky flavor.
2. Place the charred eggplants on a plate and let them cool for 5–10 minutes until cool enough to handle.
3. Once cooled, peel away the charred skin under cool running water, working gently to remove all blackened bits while keeping the flesh intact. Discard the skin and cut the eggplant flesh into small dice.
4. If using fresh tomatoes, score the bottom of each tomato with an X and blanch in boiling water for 30 seconds, then place in ice water. Peel away the skin, remove seeds, and chop the flesh. If using canned tomatoes, simply use as is.
5. Heat the olive oil in a large skillet over medium heat and add the minced garlic, cooking for about 1 minute until fragrant but not browned.
6. Add the diced eggplant to the skillet and cook for 3–4 minutes, stirring occasionally.
7. Add the tomatoes, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir well to combine and cook over medium heat for 8–10 minutes, stirring frequently, until the mixture becomes a thick, cohesive paste and the flavors meld together.
8. Remove from heat and stir in the fresh cilantro, parsley, vinegar or lemon juice, and cinnamon if using. Taste and adjust seasonings as needed.
9. Transfer to a serving bowl and cool to room temperature before serving, or chill for 1–2 hours for a cold version. Drizzle with a bit of olive oil on top if desired.