Zaalouk (Moroccan Eggplant Dip)

Take approximately 1 kg (2 lbs) of eggplants. Use a fork to puncture holes in them, a little acupuncture to help release the steam.

Place the eggplants directly on open flames (on a grill or gas stovetop) and cook each side for about 5 minutes, until they are charred and soft. This is how we get that smoky flavor.

Grill 4 whole tomatoes on both sides until charred.

Once done, put both the eggplants and the tomatoes into plastic bags and seal them. They will steam in the bag, which will make peeling the skin easier.

After about 15 minutes, take the eggplants out of the bag. Slice each eggplant in half and scoop out the flesh with a spoon. You can keep the seeds or not, it's up to you.

Peel the tomatoes, cut them, and remove the seeds.

Heat 3 tablespoons of olive oil in a Dutch oven over medium heat. Add 4 minced garlic cloves and cook until fragrant and lightly browned, about 2-3 minutes.

Add the mashed eggplant and chopped tomatoes to the pot. Stir to combine.

Season with 1.5 tsp salt, 1 tsp smoked paprika, 1 tsp cumin, 0.5 tsp black pepper, and optionally 0.25 tsp cayenne pepper. Stir in 1.5 tbsp tomato paste.

Add 400g of canned diced tomatoes (passata). Stir everything together. Cover the pot and cook for 10 minutes.

Uncover, reduce the heat to low, and let any excess liquid evaporate, stirring occasionally. This should take about 20-30 minutes. Make sure to taste and adjust salt as needed.

Stir in 2 tablespoons of chopped fresh cilantro.

Serve the zaalouk warm or at room temperature. Garnish with sliced olives if desired. It can be served as a dip with bread or as a side dish.