Zaalouk

Method

1. 1 Bake the eggplant for 20 minutes until soft, peel it, and then mash it coarsely.
2. 2 Sauté minced garlic in olive oil for 1 minute, then add chopped deseeded tomatoes.
3. 3 Simmer the tomatoes for 10 minutes until the liquid evaporates and they become intensely sweet.
4. 4 Add the eggplant to the pan, season with cumin powder, red chili powder, and salt, and stir for 8 minutes until thickened.
5. 5 Turn off the heat, squeeze in some lemon juice, and sprinkle with chopped cilantro and parsley; serve warm or cold.

With an appliance

• Air fryer 40 min

  Replace step 1: poke a few holes in the eggplant, spray with oil, then bake at 200 degrees for 16 minutes, flipping at the 8th minute; peel and roughly mash before simmering with tomatoes in step 4.