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Zaalouk (Moroccan Eggplant & Tomato Dip)

Name: Zaalouk (Moroccan Eggplant & Tomato Dip)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 large eggplants); 4 ripe tomatoes, grated; 4 garlic cloves, crushed; 1 tbsp paprika, 1 tsp cumin; 80 ml olive oil; 30 ml red wine vinegar; Handful cilantro, salt

Smoky Moroccan dip of eggplant and tomato cooked down with garlic, cumin and olive oil until silky.

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Instructions

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1Prick the eggplants; roast directly over a flame or under the grill until collapsed and smoky, 20–25 minutes; or boil in salted water 25 minutes.

2Scoop the flesh; drain well and chop.

3Simmer the grated tomato with the garlic and spices, 10 minutes.

4Add the eggplant and half the olive oil; cook 20 minutes, stirring, until it's a thick, glossy paste.

5Off the heat, add the vinegar and the rest of the oil; adjust salt.

6Chill; serve cold or at room temperature, roughened with a fork.