Zaalouk is a Moroccan salad, known throughout North Africa, that is often prepared with eggplant and which accompanies grilled meats, fish and tagines.
Moroccan, North African, Vegan, Vegetarian
A pinch of chili powder
Preheat the oven broiler.
Cut eggplants in half and brush with olive oil, then broil until golden brown, about 15 minutes.
Dice the tomatoes and sauté on high heat in olive oil. Add minced garlic, cumin and paprika.
Dice the eggplants (with or without the skin) and finely chop the parsley, then add to the tomatoes.
Keep stirring and cook until eggplant is tender for about 15 to 20 minutes. Add salt and pepper to taste.
Drizzle olive oil and add a pinch of chili powder.