Zaalouk

(Moroccan eggplant salad)

This is my version of the smokey eggplant salad I learnt to make at the Clock Cafe in Marrekech on my recent trip to Morocco. Divine warm or chilled, on a platter with toasted bread, as a side with meat or fish, or in a wrap with slow cooked lamb, hummus and tabouleh.

Ingredients:

2 eggplants

2 tomatoes

1 red capsicum

5 cloves garlic, finely chopped

1 cup each finely chopped parsley and coriander

juice 1/2 lemon

4 tbsp olive oil

1 tsp ground cumin

1 tsp chilli flakes or ground harissa

1 tsp smoked paprika

salt

1. Grill the eggplants and capsicum directly over the gas flame on the stove top (surprisingly doesn’t make too much mess!). Keep turning till blackened all over and the eggplants are soft and mushy inside. Put them all in a large plastic bag and seal. Leave them to sweat till cool, then run your fingers over to remove the charred skin. Chop well and put into a large deep sided pan.

2. Boil some water and pour over the tomatoes. Leave for 15 minutes, then the tomato skins are easily removed. Chop and add to eggplant and capsicum.

3. Add all the other ingredients (except the fresh herbs) and cook slowly, mashing the mixture as you go, for about 15 minutes. Stir in the fresh herbs. Taste and season as needed.