16ounces(450grams)tomatoeschopped into small dice (3 cups)
1teaspoonsalt
2medium(1100grams)eggplantschopped into small dice
1cup(250grams)water
2tablespoonsparsleychopped
2tablespoonscilantrochopped
4wedgeslemonfor serving
Chop 16 ounces tomatoes and 2 medium eggplants into 1/5-inch or 5mm dice.
Heat 2 tablespoons extra virgin olive oil in a large skillet, preferably with a heavy bottom.Add 3 tablespoons tomato paste, 5 cloves garlic, 2 teaspoons cumin, 2 teaspoons smoked paprika, ¼ teaspoon red pepper flakes, and fry for two minutes.Add the chopped tomatoes and 1 teaspoon salt. Cook for 5 minutes.
Add diced eggplants and 1 cup water.Stir, cover, and simmer for 20 minutes or until the eggplants are tender.Stir occasionally and add more water if the pan gets dry.
Add 2 tablespoons parsley and 2 tablespoons cilantro, both chopped. Finish cooking uncovered for a few more minutes or until there’s no more water in the pan.Mash some of the mixture with a fork to create a creamy texture.Taste and adjust for salt. Ideally, let the zaalouk cool down for 15 minutes before serving.
Serve zaalouk warm or at room temperature with some warm bread (Khobz or Pita bread are best) and a squeeze of lemon juice.