Moroccan Zaalouk Eggplant and Tomato Salad

Method

1. 01

   Soften the eggplant

   Put eggplant cubes in a covered steamer over simmering water and steam 12–15 minutes, until a knife enters easily. Drain well, then roughly chop while warm.

   

2. 02

   Reduce tomato and garlic

   Heat olive oil in a wide skillet over medium. Add garlic and stir 20 seconds, then add tomato, cumin, paprika and salt. Simmer uncovered 12–15 minutes until glossy and reduced.

   

3. 03

   Combine and mash

   Add the warm eggplant to the tomato pan. Mash with a wooden spoon until the mixture is coarse and spoonable, leaving some small pieces for texture.

   

4. 04

   Cook off excess moisture

   Continue cooking uncovered 10–12 minutes over medium-low, stirring and scraping the base often. Stop when the spoon leaves a clear track and no watery liquid pools at the edge.

   

5. 05

   Season and serve

   Turn off the heat. Stir in lemon juice and chopped herbs, taste for salt and acidity, then spoon into a shallow dish. Serve warm or at room temperature with crusty bread.