Zaalouk — Moroccan Eggplant Dip-Salad

Ingredients

• 2 large eggplants, cubed
• 3 tomatoes, chopped
• 4 cloves garlic, minced
• 1 tsp cumin + 1 tsp sweet paprika
• ¼ cup olive oil + more to finish
• Juice of ½ lemon
• Big handful cilantro + parsley
• Warm flatbread

Method

1. Steam or simmer the eggplant cubes until completely tender, 10 minutes, and drain well.
2. Meanwhile cook the tomatoes, garlic, cumin, and paprika in the olive oil until jammy, 8 minutes.
3. Add the eggplant and mash roughly into the tomato base; keep cooking 8–10 minutes, stirring, until thick, dark, and spoonable — zaalouk should hold its shape on bread.
4. Brighten with lemon, fold in the herbs, and taste for salt with authority.
5. Serve warm or room-temp, flooded with olive oil, flatbread standing by. It's a salad by Moroccan classification and a dip by every other measure; either way it disappears first.