Moroccan Zaalouk of Eggplants and Tomatoes

What does it include?

Ingredients

• 2 medium eggplants
• 4 medium tomatoes
• 2 cloves garlic, minced
• 5 ml ground cumin
• 5 ml sweet paprika
• 5 ml chopped cilantro
• 45 ml olive oil
• Salt and pepper to taste
• Fresh cilantro to decorate
• 1 lemon, sliced

How to prepare it step by step?

Preparation

1. Heat the oven to 200°C. Wash the eggplants, make some cross cuts, and place them on a baking tray. Bake for 25-30 minutes or until soft. Let them cool slightly before peeling and chopping them.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
3. Add the chopped tomatoes, cumin, and paprika. Cook until the tomatoes are soft and begin to break down.
4. Add the chopped eggplants, season with salt and pepper to taste. Cook everything together for about 10 minutes, stirring occasionally until the flavors meld.
5. Remove from the heat and sprinkle the chopped cilantro on top. Serve the zaalouk with a squeeze of lemon and garnish with fresh cilantro.