Zaalouk

Spicy Eggplant Salad

Serves 6

I love this Moroccan salad. The eggplants are boiled, not fried, so it is not oily. It is best made several hours in advance so that the flavors have time to penetrate.

1 1/2 pounds eggplants, peeled and cubed
5 cloves garlic, peeled
Salt
3 large beefsteak tomatoes (about 1 1/2 pounds)
4 tablespoons argan oil or hazelnut, sesame, walnut, or mild extra-virgin olive oil
2 tablespoons wine vinegar
1/2 teaspoon harissa, or a mixture of 1/2 teaspoon paprika and good pinch of ground chili pepper, to taste
1 teaspoon ground cumin
1/2 cup chopped flat-leaf parsley

Boil the peeled and cubed eggplants with the garlic in plenty of salted water, in a pan covered with a lid, for about 30 minutes, or until they are very soft. Drain and chop the eggplants and garlic in a colander, then mash them with a fork, pressing all the water out.

Put tomatoes in the emptied pan and cook over low heat for about 20 minutes, or until reduced to a think sauce, stirring occasionally. Mix with the mashed eggplants and the rest of the ingredients and add salt.

Variation

Add the juice of 1 lemon (instead of the vinegar) and 1 teaspoon ground caraway or coriander.