Moroccan Eggplant Zaalouk

Time

Prep 40 min · Cook 35 min · 75 min total

Difficulty

medium

1. 1

   Pierce eggplants in one or two places with a toothpick. Either grill for 20 to 30 minutes until blackened and collapsed or cut in half lengthwise, place cut side down on foil lined baking sheets and broil until blackened and tender for 20 to 30 minutes. Transfer to a colander in the sink. Peel while hot and drain until cool. Squeeze gently to remove any bitter juices.

2. 2

   Meanwhile, heat 3 tbsp olive oil in a medium nonstick skillet over moderate heat. Add tomatoes, sugar, garlic, cumin, paprika, cayenne, 1/2 tsp salt and cook, stirring occasionally 20 minutes. Crush eggplant and add to skillet. Add cilantro and cook 10 to 15 minutes longer or until thick and juicy. Add lemon juice and salt to taste. Cool and refrigerate overnight.

3. 3

   Serve at room temperature. Stir in remaining olive oil just before serving.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.