Moroccan Zaalouk
This Moroccan salad can be served hot or cold and is usually paired as a dip with crisp breads. You can add lemon for a tangy flavor or red chili peppers for a spicy salad. Serves 2-3 What you need: 1 large eggplant (aubergine), chopped 3-4 ripe tomatoes, chopped 5 cloves garlic, minced 1 tsp cumin 1 tsp paprika 1.5 tsp salt 4 tbsp olive oil 1/2 cup water 3 tbsp fresh parsley 3 tbsp fresh cilantro In a large pan, bring the olive oil to medium heat. Add the garlic and sauté for 2 minutes. Add the tomatoes and sauté for another 3 minutes. Add the rest of the ingredients, mix well, and cover. Simmer for 20 minutes on medium heat. Remove cover and with a masher or strong fork, mash the zaalouk. Cook for another 10 minutes on medium heat. Serve with bread.