Step 1

Salt the eggplant: Place the eggplant cubes in a colander and toss with a good pinch of kosher salt. Set aside for a few minutes while you prepare the rest of the ingredients. When ready to cook, wipe the eggplant dry, removing excess salt.

Step 2

Saute the vegetables: In a large non-stick pan (with a lid), heat about 2 tablespoons extra virgin olive oil), add the eggplant cubes, tomatoes, and minced garlic. Season with kosher salt, cumin, paprika, and red pepper flakes. Toss around for about 5 minutes or so, then add in the cilantro, parsley and about 1/3 cup of water.

Step 3

Simmer: Bring the mixture to a boil, then turn the heat down. Cover the pan with the lid and allow the eggplant and tomatoes to simmer until very tender, about 20 minutes or so. Make sure to occasionally check and stir so nothing sticks to the pan, adding a little bit more water if needed.

Step 4

Mash the eggplant and tomatoes: Once the eggplant and the tomatoes are very tender, stir in the lemon juice, and using a potato masher or the back of a fork to gently mash to your desired consistency (some people like it very smooth, I keep it a little bit chunky). Remove from heat.

Step 5

Serve: Transfer the zaalouk to a serving bowl. At this point, you can serve it warm or you can allow it to come to room temperature. You can also refrigerate it to serve later. When you are ready to serve, top the zaalouk with a good drizzle of extra virgin olive oil, some fresh cilantro, and a dash of crushed red pepper flakes. Serve with pita bread or your favorite crusty bread.