I love this popular Moroccan salad. It is best made several hours in advance so that the flavors have time to penetrate.

　　

Ingredients

serves 6

　　1 1/2 pounds eggplants

　　Juice of 1/2 to 1 lemon

　　1 pound tomatoes, peeled and chopped

　　5 garlic cloves, chopped coarsely

　　Salt

　　4 tablespoons argan (see page 31) or extra virgin olive oil

　　1/2 teaspoon paprika

　　Good pinch of ground chili pepper, to taste

　　1 teaspoon ground cumin

　　2 tablespoons chopped flat-leaf parsley

　　2 tablespoons chopped cilantro

　　To garnish: a handful of black olives

　　

Step 1

Prick the eggplants with a pointed knife to prevent them from bursting in the oven. Place them on a large piece of foil on a baking sheet and roast them in a hot oven preheated to 475°F for about 45 to 55 minutes, or until they feel very soft when you press them and the skins are wrinkled. When cool enough to handle, peel and drop them in a bowl of water with a little lemon juice to keep their flesh pale.

　　

Step 2

Drain the eggplants in a strainer or colander with small holes and press out as much of the water and juices as possible. Still in the colander, chop the flesh with a pointed knife, then mash it with a fork or wooden spoon, letting the juices escape through the holes.

　　

Step 3

Cook the tomatoes with the garlic and a little salt over a low heat for about 20 minutes, or until reduced to a thick sauce, stirring occasionally. Mix with the mashed eggplants and the rest of the ingredients and add salt to taste.

　　

Step 4

To serve, spread flat on a plate and garnish with olives.

　　Arabesque