Zaalouk/Mashed Eggplant & Tomoto Salad Serving Size - 6 Prepared By - Frederic Recipe Rating
			1 ½ lbs eggplant Juice of ½ to 1 lemon (to taste) 1 lb tomatoes, peeled and coarsely chopped 5 garlic cloves, chopped coarsely salt 4 Tbsp argan oil or extra virgin olive oil ½ tsp paprika good pinch of ground chili pepper, to taste 1 tsp ground cumin 2 Tbsp chopped flat-leave parsley 2 Tbsp chopped cilantro To garnish: a handful of black olives
			Preheat oven 475 degrees. Prick the eggplant with a pointed knife to prevent them from bursting in the oven. Place them on a large piece of foil on a baking sheet and roast them for 45-55 minutes, or until they feel very soft when you press them and the skins are wrinkled. When cool enough to handle, peel and drop them in a bowl of water with a little lemon juice to keep their flesh pale. Drain the eggplants in a strainer or colander with small holes and press out as much of the water and juices as possible. Still in the colander, chop the flesh with a pointed knife, then mash it with a fork or wooden spoon, letting the juices escape through the holes. Cook the tomatoes with the garlic and a little salt over a low heat for a bout 20 minutes or until reduced to a thick sauce, stirring occasionally. Mix with the mashed eggplants and the rest of the ingredients and add salt to taste. To garnish: a handful of black olives