Moroccan Zaalouk with Roasted Eggplant, Tomato and Cumin

1. 1

   Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh.

2. 2

   Drizzle olive oil over the eggplants and roast them for about 25 minutes until soft.

3. 3

   While the eggplants roast, chop the tomatoes and garlic finely.

4. 4

   In a skillet, heat remaining olive oil, add garlic, and sauté until fragrant.

5. 5

   Add chopped tomatoes, cumin, paprika, salt, and pepper. Cook for 10 minutes until thickened.

6. 6

   Remove the eggplants from the oven and scoop out the flesh into the tomato mixture.

7. 7

   Mix well and cook for an additional 5 minutes to blend flavors, then stir in parsley and lemon juice.

Per serving