Zaalouk, a warm Moroccan mezze, is made by mashing roasted eggplant and cooking it with tomatoes and spices. Served cold or warm with bread, this dip is a classic way to start a meal.
Roast the eggplants or bake them at 200°C / 390°F for 30 minutes, until tender. Peel and mash them.
Sauté the garlic in olive oil over medium heat for 1 minute. Add the tomatoes and cook for 10 minutes.
Add the mashed eggplant, cumin, sweet paprika, and hot pepper. Cook over low heat for 10 minutes, until the mixture thickens, then adjust the salt.
Sprinkle with chopped cilantro and serve warm or at room temperature with bread.
Store in a covered container in the refrigerator for up to 4 days; it is also commonly served cold.
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