Smoky Moroccan Eggplant and Tomato Zaalouk

What you need

• 700 g (1 1/2 lb) eggplants, about 2 medium
• 400 g (14 oz) ripe tomatoes, about 3 medium
• 3 cloves garlic, finely chopped
• 3 tbsp olive oil, extra virgin, plus a little for the skins
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 1/4 tsp ground chili, optional
• 3/4 tsp salt, plus more to taste
• 2 tbsp fresh cilantro, chopped
• 1 tbsp flat-leaf parsley, chopped
• 1 tbsp lemon juice, optional

Method

Restated from the original video

1. 1

   Heat the broiler (grill) to high or light a barbecue.

2. 2

   Prick the eggplants all over with a knife and rub the skins with a little oil.

3. 3

   Broil or grill the eggplants, turning every few minutes, until the skins are blistered and the flesh has collapsed completely, 20-25 min. A skewer should slide in with no resistance.

4. 4

   Cover the eggplants with foil and leave them to steam for 10 min.

5. 5

   Core the tomatoes, peel them if the skins are tough, and dice them.

6. 6

   Split the eggplants, scoop out the flesh and chop it roughly. Discard the skins.

7. 7

   Warm 3 tbsp oil in a wide pan over medium heat. Add the garlic, paprika, cumin and chili and stir until fragrant, about 1 min.

8. 8

   Add the tomatoes and salt and cook, stirring, until they break down into a loose sauce, 8-10 min.

9. 9

   Stir in the eggplant and mash it into the tomatoes with a fork.

10. 10

    Cook, stirring often, until the mixture is thick and the oil starts to separate at the edges, about 15 min.

11. 11

    Take the pan off the heat and stir in the cilantro, parsley and lemon juice. Taste for salt.

12. 12

    Serve warm or at room temperature.

Imported from carolinescooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.