Moroccan
Zaalouk
Charred eggplant crushed into a garlicky Moroccan tomato base with cumin, sweet paprika, cilantro, parsley, olive oil, and lemon, reduced until spoonably rich.
6 servings · 20 minutes prep · 45 minutes cook
Ingredients
Charred Eggplant
- 2 large eggplants, about 2 pounds, pierced in several places
Tomato and Chermoula Seasoning
- 4 medium Roma tomatoes, about 1 pound, halved and grated on the large holes; discard skins
- 4 garlic cloves, finely grated
- 4 tablespoons extra-virgin olive oil
- 2 teaspoons sweet paprika
- 1 1/2 teaspoons ground cumin
- 1/8 teaspoon cayenne pepper
- 1 teaspoon Diamond Crystal kosher salt
- 3 tablespoons finely chopped cilantro
- 3 tablespoons finely chopped flat-leaf parsley
- 1 1/2 tablespoons fresh lemon juice
Directions
Char and Steam the Eggplants
- Heat the broiler with a rack 6 inches from the element. Broil the eggplants on a rimmed baking sheet, turning every 5 to 7 minutes, until the skins are blackened and the centers have completely collapsed, 25 to 30 minutes total.
- Cover loosely and rest for 10 minutes. Split the eggplants, scoop the soft flesh into a colander, and drain for 5 minutes; discard the charred skins and any large seed pockets.
Build the Spiced Tomato Base
- Combine the grated tomatoes, garlic, olive oil, sweet paprika, cumin, cayenne, and kosher salt in a wide skillet. Simmer over medium heat for 12 to 15 minutes, stirring often, until thick and no longer raw-smelling.
Crush, Reduce, and Brighten
- Add the drained eggplant and mash it into the tomato base, leaving fine strands and small pieces. Fold in two-thirds of the cilantro and parsley. Cook for 8 to 10 minutes, stirring and scraping, until a spoon track closes slowly.
- Remove from the heat and stir in the lemon juice and remaining herbs. Rest for 15 minutes, then taste for salt and serve warm or at room temperature with a shallow swirl rather than a smooth purée.
