Zaalouk (Eggplant and Tomato Salad)

I lived in Morocco with a Moroccan family as a teenager. Zaalouk is one of my favorite Moroccan dishes. In my own recipe, provided by my Moroccan mother, the eggplant are halved, salted and then baked. Afterwards they are barber-striped, chopped and cooked with the tomatoes and other ingredients. The key to good Zaalouk is that it must be cooked down to a thick paste - it can't be wet. I use cumin, cayenne and cardamom in my Zaalouk, each added until it tastes just like home.

I grate tomatoes all the time for Indian dishes — as someone else said, cut in half and grate with box grater until you reach the skin. It’s easy and quick. Do it in a curved dish - like a pie plate - because it can be watery and you want the juice in your dish, not all over the kitchen counter.

I half-peeled the eggplant. I halved the recipe but like usual I start the recipe with halves, get distracted by the radio, and add all the later ingredients per the directions. In this case that meant double the seasonings. Still good! Also used smoked paprika instead of sweet because I love it.