Zaalouk (Spicy Aubergine Salad) - Morocco

Called ajlouk in Tunisia. Make this a little in advance, so the flavors blend well. If you can't find harissa, add 1 tsp paprika and a good pinch of cayenne.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs aubergines, peeled and cubed
• 5  garlic cloves, peeled
•  salt
• 3  large  beef tomatoes, peeled and chopped
• 4  tablespoons olive oil
• 2  tablespoons wine vinegar
• 1  teaspoon harissa
• 1  teaspoon ground cumin
• 1  bunch parsley, flat leaf

Directions

1. Boil the aubergines and the garlic in a pan of boiling, salted water for 30 minutes or until they are very soft.
2. Drain, then chop the aubergines with the garlic in a colander, mashing down with a fork, pressing all the water out.
3. Put the tomatoes into the emptied pan and cook on low heat for 20 minutes, or until reduced to a thck sauce. Stir it occasionally.
4. Mix with aubergines and the rest of the ingredients.
5. Season to taste.