Zaalouk

Prepare the Eggplants

Preheat your oven to 400°F (200°C).

Prick the eggplants with a fork and place them on a baking sheet.

Roast the eggplants in the oven for about 30-40 minutes, or until the skin is charred and the flesh is tender. Alternatively, you can grill them.

Cook the Tomatoes

While the eggplants are roasting, heat the olive oil in a skillet over medium heat.

Add the minced garlic and cook until fragrant, about 1 minute.

Stir in the chopped tomatoes and cook until they start to break down, about 5 minutes.

Prepare the Eggplants

Once the eggplants are cool enough to handle, peel off the charred skin and discard it.

Chop the roasted eggplant flesh and add it to the skillet with the tomatoes.

Season and Simmer

Add the ground cumin, smoked paprika, ground coriander, ground turmeric, black pepper, and salt to the skillet.

Stir well to combine all ingredients.

Cook for another 10 minutes, stirring occasionally, until the mixture thickens and the flavors meld together.

Finish the Dish

Stir in the lemon juice.

Taste and adjust seasoning if needed.

Serve

Garnish with chopped fresh cilantro or parsley.