Eggplant and tomato zaalouk salad

Zaalouk, roasted eggplant crushed with tomatoes, garlic and coriander for a simple and tasty Moroccan side dish.

Ingredients

400g eggplants cut into cubes

200g chopped fresh tomatoes

2 cloves of garlic, chopped

3 tablespoons chopped fresh cilantro

2 tablespoons of olive oil

Salt and pepper

Instructions

1. Brown the eggplants in the hot oil for 8 to 10 minutes until softened.
2. Add the garlic and tomato, cook for 5 minutes.
3. Add the fresh coriander, adjust the seasoning.

Tips

• Can be made in advance and is best prepared within a few hours of cooking.