Zaalouk (Moroccan Eggplant Salad)

Method

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1. 1Peel the eggplants in stripes and cut them into 2 cm cubes. Boil in salted water or steam for 10-12 minutes, until a fork slides in easily, then drain well.
2. 2Heat 3 tbsp olive oil in a wide pan over medium heat. Add the garlic and stir for 30 seconds until fragrant, without letting it brown.
3. 3Add the grated tomatoes, paprika, cumin, chili flakes and salt. Cook for 8-10 minutes, until the liquid has reduced and the sauce has thickened.
4. 4Add the drained eggplant to the sauce and roughly mash it right in the pan with a fork or potato masher.
5. 5Cook for another 10-15 minutes, stirring now and then. It's ready when the liquid is gone, the oil starts to separate at the edges and the mixture is thick and spreadable.
6. 6Take off the heat and stir in the herbs and lemon juice. Drizzle with the remaining olive oil and serve warm or cold with bread.