689- Eggplant Zaalouk (Moroccan Dip) / زعلوك الباذنجان
2 tomatoes, cut in half, pulp grated, and skin discarded
3 tablespoons olive oil
2 garlic cloves, grated
1 teaspoon ground chili pepper
1 teaspoon ground paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon finely chopped cilantro
1 tablespoon vinegar (or lemon juice)
1- Place the eggplants over the stove at medium heat or a grill. Grill the eggplants for 10 to 15 minutes while turning them from time to time until they are charred entirely.
2- Remove the eggplants from the stove and let them cool down.
3- In a pan over medium heat, place the grated tomatoes, olive oil, grated garlic cloves, chili pepper, paprika, cumin, salt, and cilantro. Using a wooden spoon, mix until all the ingredients are combined and cook for 5 minutes.
4- Once the eggplants are a bit cooler, remove the charred skin by scraping it gently. Cut off the eggplant tail.
5- Slice the eggplants into small cubes.
6- Add the eggplants to the pan, mix, and cook for about 15 minutes while stirring regularly until the mixture thickens.
7- Add the vinegar, mix, and cook for 2 minutes.
8- Plate Zaalouk and decorate with fried eggplant slices and finely chopped cilantro. Serve hot or cold with crusty bread!