Morocco’s most classic cooked salad, zaalouk, is surely its most popular. This dish can be served cold, warm or at room temperature. For a smoky flavor, stir in some chopped, flame-roasted sweet green Italian or bell peppers.
- 3 medium eggplants
- 6 unpeeled garlic cloves
- 1/2 cup extra virgin olive oil
- 3 ripe medium tomatoes , peeled, seeded and chopped, juices reserved
- 1/5 tablespoon sweet paprika
- 1 pinch cayenne pepper
- freshly ground black pepper
- 1 tablespoon finely chopped fresh flat-leaf parsley
- Trim each eggplant. Using a vegetable peeler or knife, remove a strip of skin, then leave a band of skin in place, and then remove another strip of skin, and so on. Quarter the eggplant lengthwise and then cut into 1 to 1 1/2 inch pieces.
- Put the eggplant and garlic in a steamer basket over at least 2 inches of water in a saucepan. Cover the eggplant snugly with foil and bring the water to a boil over high heat.
- Steam the eggplant until soft, about 25 minutes. Remove the garlic and let cool. Squeeze the garlic from the peels; discard the peels.
- In a large skillet or saute pan, heat the olive oil over medium heat and add the tomatoes, garlic, paprika, and cayenne. Season with salt and pepper.
- Cook, stirring frequently, until the tomatoes are a deeper red and pulpy, about 10 minutes. Stir in the eggplant.
- Cover and cook over medium heat, stirring and mashing down the ingredients frequently until pasty, about 20 minutes.
- Taste for seasoning and adjust as needed. Transfer to a serving bowl. Scatter with parsley and serve.