Zahlouk (Eggplant and Tomato Salad)

Ingredients

• 2 large eggplants, peeled and cubed
• 2-3 tablespoons olive oil or argan oil
• 1-2 teaspoon cumin seed, crushed
• 2-3 garlic cloves, crushed
• 2-3 large ripe tomatoes, pleeled and chopped to a pulp
• 1-2 teaspoon granulated sugar
• 1-2 teaspoon harissa
• 1 bunch flat leaf parsley, finely chopped
• 1 lemon, the juice of
• salt and pepper

Directions

1. Steam eggplant cubes for 8-10 minutes or until soft. Tip onto a cutting board and mash with a fork.

2. Heat the oil in a heavy-bottom pan and cook the cumin seeds and garlic 1-2 minutes until the seeds become fragrant. Add the tomatoes, sugar, Harissa, and half the parsley. Cook 15-20 minutes over a low heat stirring occasionally until the mixturere resembles a thick sauce. Stir in the lemon juice and mashed eggplant. Stir until combined and heated through. Season with salt & pepper to taste.

3. Let mixture come to room temperature. Garnish with the remaining chopped parsley.