Zaalouk (Moroccan Eggplant Dip)

The eggplants should be cooked through completely in the center. To check, press the back of a fork on the eggplant. It should compress easily all the way into the center without any resistance.

Cut through the eggplant skin and scoop out the soft cooked flesh and mash it with a fork and set aside.

Chop the tomatoes into small pieces, discarding some seeds if you wish. See note below for peeled and deseeded tomatoes.

Heat 2 tablespoons olive oil in a saucepan at medium setting. Add the chopped tomatoes, minced garlic, paprika, cumin, cayenne or chili powder, ⅓ teaspoon salt and cook until tomatoes are softened, stirring in between, about [timer minutes=15]15 to 20 minutes[/timer].

Add the mashed eggplants and cilantro. Continue to cook over low heat for another [timer minutes=10]10 to 15 minutes[/timer], stirring occasionally, mashing it if needed, into a thick but slightly textured dip like consistency.

Stir in lemon juice and salt. Adjust as per taste, let it cool and transfer to a bowl, cover and refrigerate it overnight before serving.

Take the zaalouk from the refrigerator about [timer minutes=30]30 minutes[/timer] before serving and let it come to room temperature. Drizzle with remaining olive oil. Garnish with cilantro and red pepper flakes if you prefer.

Chunky Zaalouk: To make a chunkier but less traditional zaalouk, insert garlic cloves into eggplant and roast it in the oven at  400˚F, along with the tomatoes. Chop the eggplants and tomatoes. Add the spices, herbs, half the olive oil, salt and mash it up to desired consistency. Drizzle olive oil and serve.