Zaalouk is a well-known, incredibly versatile eggplant salad to be spread over flatbread. You can add some harissa at the end to heat it up too.

Prep time: 20 minutes
Cook time: 50 minutes

1 large eggplant, approximately 1 pound
1 to 2 tablespoons olive oil
3 tomatoes peeled and diced, approximately 1 pound
1 teaspoon crushed garlic
1 teaspoon paprika
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
¼ cup chopped parsley
¼ cup chopped cilantro
1 teaspoon red wine vinegar

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1. Peel and dice the eggplant. Depending on your taste, keep the skin of eggplant, completely peel it, or peel half of it. Bring a pot of salted water to a boil, add eggplant, reduce heat to a simmer, and cook for 30 minutes. Drain the eggplant in a colander, squeezing it with a spoon to remove any excess water.

2. In a medium skillet, drizzle the olive oil. Add the tomatoes followed by the eggplant, garlic, spices, parsley, and cilantro. Mix all the ingredients and let them cook on medium heat for 20 to 30 minutes, crushing them with a spoon and stirring occasionally. When the tomatoes and eggplants are cooked, add the vinegar.