Moroccan starters are made up of a dizzying array of what are described as salades variées (varied salads), most of which are more like side dishes than salads as we understand them. Many are cooked vegetable dishes, one of the most famous being za’luk. Some cooks use a lot more eggplant than tomatoes and others a good balance of both, which is how this recipe is.
SERVES 4 TO 6
INGREDIENTS:
- 2 large eggplants (14 ounces/400 g total), peeled lengthwise in strips, cut into 2-inch (5 cm) cubes
- 3 cloves garlic, peeled but whole
- ¼ cup (60 ml) extra-virgin olive oil
- Two 14-ounce (400 g) cans whole peeled tomatoes, drained, seeded, and coarsely chopped
- ½ bunch cilantro (3½ ounces/100 g), most of the bottom stems discarded, finely chopped
- ½ teaspoon ground cumin
- Juice of ½ lemon, or to taste
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes
- Sea salt
INSTRUCTIONS:
- Steam the eggplant cubes and whole garlic in a steamer basket for about 30 minutes, or until very soft.
- Place olive oil in a sauté pan. Add the chopped tomatoes, cilantro, and cumin and mix well. Cook, stirring occasionally, over medium-high heat for about 15 minutes, or until the juices have evaporated and the sauce looks fresh and chunky.
- Mash the steamed eggplant and garlic with a fork or a potato masher, avoiding the use of a food processor.
- Add the mashed eggplant and garlic to the tomato sauce along with the lemon juice, paprika, and pepper flakes. Season with salt to taste and mix well. Let simmer over low heat for another 10 minutes, stirring regularly, until there is no excess liquid in the pan.
- Taste and adjust the seasoning if necessary. Serve at room temperature.
