Eggplant Zaalouk

from The Food of Morocco by Paula Wolfert, p. 93

Make at least 1 day in advance; keeps for serveral days in refrigerator.  Serve on Berber Skillet Bread

Ingredients:

  • 2 medium black egglplants (3/4 lb each)
  • 1/3 c. extra virgin olive oil
  • 1 lb red-ripe tomatores, peeled, halved, seeded, and chopped (or 2 cups drained chopped canned tomatoes)
  • Pinch or sugar (if tomatoes are acidic)
  • 1 Tbsp crushed garlic
  • 3/4 tsp ground cumin (preferable Moroccan)
  • 1/2 tsp sweet paprika
  • 1/4 tsp cayenned
  • salt
  • 2 Tbsp finely chopped cilantro
  • 3 Tbsp (approx) fresh lemon juice

Instructions

  1. Pierce each eggplant in one or two places with a toothpick.  Preheat the broiler and set the rack on the second highest rung.  Halve each eggplant lengthwise, place cut side down on a foil-lined baking sheet, and broil until blackened and tender, about 20 minutes.  Dump into a colander set in the sink.  Peel while still hot and alllow to drain until cool.  Squeeze gently to remove any bitter juices.
  2. Meanwhile, heat 3 Tbsp of the olive oil in a medium nonstick skillet set over moderate heat.  Add the tomatoes, sugar, if using, garlic, cumin, paprika, cayenned, and 1/2 tsp salt, and cook, stirring occasionalyy, for 20 minutes.
  3. Crush the eggplant with a fork and add to the skillet.  Stir in the chopped cilantro, and continue cooking, stirring often, until thick and juicy, about 10 to 15 minutes.  Transfer to a bowl and fold in lemon juice and salt to taste.  Let cool, then cover and refrigerate overnight.
  4. Return the salad to room temperatrue and toss with the remaining olive oil before serving.