Zaalouk or Moroccan aubergine salad. Easy and delicious cooking recipe

Zaalouk or Moroccan aubergine salad.  Easy and delicious cooking recipe

Preheat the oven to 200ºC. Wash the aubergines, trim them and cut them in half lengthwise. Arrange them face down on a baking tray with moistened non-stick paper, make a few cuts on the top and bake until very tender, about 15-20 minutes.

Chop the washed tomatoes -removing the peduncle if it is very hard or fibrous- and chop fine garlic cloves. Tomatoes are not normally peeled, but the skin can be removed if desired.

Put the garlic to heat slightly with a jet of oil in a large frying pan or casserole; before they are brown add the tomatoes, season and stir. Cook over moderate heat until start to unravel, crushing them with a spatula.

Add paprika and cumin, stir and continue cooking until very tender and almost undone. Chop the roasted aubergines, removing part of the skin if desired, and incorporate them, crushing everything to integrate. Season again, add the lemon, stir and cook a few more minutes, until leaving the texture to taste, like ratatouille.

Correct acidity if necessary with a little sugar or honey and garnish, if desired, with hot paprika. Let stand a bit before serving with chopped parsley or cilantro and olives.