Zaalouk Eggplant Stew

Instructions

1. Step 1

   Heat the oven to 220°C and position a rack in the center.

   Cookware: oven

2. Step 2

   Cut the eggplant into 2.5 cm cubes. Toss it with half the olive oil and half the salt, then spread it in a single layer on the baking sheet.

   Ingredients used: 900.0 gr Eggplant, 30.0 ml Extra Virgin Olive Oil, 3.0 gr Fine Salt

   Cookware: Chef Knife, cutting board, mixing bowl, rimmed baking sheet

3. Step 3

   Roast the eggplant until browned and very tender, turning it once halfway through.

   Timer: 30 min (fixed)

   Cookware: oven, rimmed baking sheet

4. Step 4

   Meanwhile, heat the remaining olive oil in the skillet over medium heat. Add the garlic, paprika, cumin, cayenne, and black pepper; stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 0.5 gr Cayenne Pepper, 30.0 ml Extra Virgin Olive Oil, 12.0 gr Garlic, 3.0 gr Ground Cumin, 4.0 gr Paprika

   Cookware: large skillet, wooden spoon

5. Step 5

   Add the grated tomatoes and the remaining salt. Bring the mixture to a steady simmer over medium heat.

   Ingredients used: 3.0 gr Fine Salt, 600.0 gr Tomato

   Cookware: large skillet, wooden spoon

6. Step 6

   Reduce to low heat and cook until the tomatoes are thick and no longer watery, stirring occasionally.

   Timer: 15 min (fixed)

   Cookware: large skillet, wooden spoon

7. Step 7

   Add the roasted eggplant to the tomato mixture. Mash it lightly, then cook over low heat until thick and cohesive.

   Timer: 10 min (fixed)

   Cookware: large skillet, potato masher, wooden spoon

8. Step 8

   Remove the skillet from the heat. Stir in the cilantro, parsley, and lemon juice, then serve warm or allow the zaalouk to cool.

   Ingredients used: 15.0 gr Fresh Cilantro, 15.0 ml Lemon Juice, 15.0 gr Parsley

   Cookware: large skillet, wooden spoon