Zaalouk-Moroccan Eggplant Dip

Ingredients

• 2 pcs Eggplant, cubed
• 3 tbsp Extra virgin olive oil
• 4 pcs Tomato, diced
• 1 tsp Sea salt
• 2 clove Garlic cloves
• 1 tsp Cumin, ground
• 1 tsp Sweet red paprika powder
• 1 tsp Harissa seasoning, organic, whole foods, MRSJP
• 60 ml Coriander leaves, chopped
• 1 tbsp Fresh lemon's juice

Method

1. Heat a large deep sauté pan over a moderate heat with the olive oil until hot then add the cubed eggplant. Fry for 7-8 minutes until browned and soft.
2. Add the garlic and salt and fry for another 1-2 minutes.
3. Add the cumin, paprika and harissa followed by the tomatoes, cilantro and a fresh grind of black pepper. Stir well to combine then add about 1 cup water.
4. Bring to a simmer then reduce the heat to low and simmer gently, uncovered for 40 minutes until everything is soft. Add a little water if it becomes too dry, but be cautious not to make it too wet, the consistency should be rich and creamy. Remove from the heat.
5. Using a fork, mash the eggplant chunks to create a creamier, but still rustic appearance.
6. Stir in the lemon juice and leave to cool to room temperature.
7. Decant to a bowl or platter and sprinkle with more cilantro/coriander and if you wish, a generous drizzle of extra virgin olive oil.