Zaalouk (Smoky Eggplant Salad)

Method

1. 1

   Char the whole eggplants directly over a gas flame or under a hot grill, turning, until blackened all over and collapsing, about 15 minutes.

   💡 Real char is where the smokiness comes from — boiled eggplant makes bland zaalouk.

2. 2

   Let them cool slightly, then peel away the burnt skin and roughly chop the flesh.

3. 3

   Warm the olive oil in a frying pan and cook the garlic, cumin and paprika for 30 seconds until fragrant.

4. 4

   Add the tomatoes and simmer 8 minutes until they break down into a thick sauce.

5. 5

   Stir in the eggplant and cook 10 minutes more, mashing with the spoon, until the mixture is thick enough to hold its shape on bread.

6. 6

   Season with salt and lemon juice, fold in the cilantro and serve warm or at room temperature with a final thread of olive oil.