Moroccan Mashed Eggplant & Tomato Salad (Zaalouk)

From the blog For Love of the Table

1 1/2 lb. eggplant (2 medium)

1/3 cup extra virgin olive oil, divided

1 lb. tomatoes, peeled, halved, seeded and diced, juices reserved

1 to 2 t. double concentrated tomato paste, optional

3 cloves garlic, peeled and minced (about 1 T.)

1 t. ground cumin

1/2 t. sweet paprika

1/4 t. cayenne (or to taste)

1/2 to 1 T. lemon juice—more if tomatoes are very mild

2 T. minced cilantro

2 T. minced flat leaf parsley

salt to taste

Pierce eggplants in several places with the tip of a knife. Place on a baking pan and roast in a 475° oven until very soft (test with a knife toward the stem end). The skin will be wrinkled and the eggplant will be beginning to collapse—about 45 to 55 minutes. When cool enough to handle, peel and transfer the flesh to a colander placed on a plate or in the sink. Drain until cool. Transfer the flesh to a cutting board and roughly chop. Scrape the eggplant back into the colander and sprinkle with a half tablespoon of lemon juice. Toss to coat and allow the eggplant to continue to drain—stir and smash occasionally, you want the flesh to be very well drained.

While the eggplant drains, warm 3 T. of olive oil in a medium skillet set over moderate heat. Add the tomatoes along with their reserved juices, the tomato paste (if using), 3/4 t. kosher salt, the garlic, and the spices. Cook, stirring occasionally, until the tomatoes are reduced to a thick sauce—about 20 minutes. The sauce should have a glossy sheen and when you draw a path through the pan with the spoon, the path should remain.

Add the drained eggplant and mash it in. Taste and correct the seasoning with lemon juice (the amount you will need will depend on the acidity of your tomatoes) and salt. Let cool to room temperature. Stir in the herbs.

The Zaalouk may be served right away, but it tastes best if made a few hours ahead. If making more than a few hours ahead (the day before, for example), cover and chill. Bring to room temperature to serve. Stir in the remaining 3 to 4 t. of olive oil just before serving.

Makes about 1 1/2 cup, serving 6 as a side dish...more if being served as part of a Meze platter.

(Recipe adapted from Arabesque by Claudia Roden and The Food of Morocco by Paula Wolfert

http://www.forloveofthetable.com/2014/09/zaalouk-moroccan-mashed-eggplant-and.html

As published on forloveofthetable.com