Zaalouk — Eggplant and Tomato Dip with Garlic and Cilantro

— The Method

How it comes together.

1. Step 01

   Preheat the oven to 425°F. Cut the eggplant in half lengthwise and brush cut-sides with olive oil. Place cut-side down on a baking tray and roast until the flesh is very soft and collapsing, about 25–30 minutes. Cool slightly, then scoop the flesh into a bowl and discard the skin.

2. Step 02

   In a separate pan, warm 2 tablespoons of olive oil over medium heat and sauté the diced onion until soft, about 5 minutes. Add the garlic and cook for a minute, then add the chopped tomatoes, cumin, and paprika. Simmer until the tomatoes break down and the mixture becomes sauce-like, about 8–10 minutes.

3. Step 03

   Fold the roasted eggplant into the tomato mixture, then add the cilantro, parsley, salt, and pepper. Stir to combine and simmer for another 2–3 minutes so the flavors marry. Taste and adjust seasoning.

4. Step 04

   Transfer to a serving bowl and drizzle with a little extra-virgin olive oil. Garnish with a cilantro sprig. Serve warm or at room temperature with bread or crackers for dipping.