Moroccan Zaalouk (Smoky Eggplant and Tomato Dish)

broil eggplants until charred, scoop flesh out with a spoon

add olive oil to a pan over medium-low heat

once oil is hot, add paprika, cumin, and bloom for 30 seconds

add garlic and cook until fragrant

then add the grated tomato, the chopped herbs, black pepper, and a pinch of salt, cook until the tomato becomes thick and concentrated (10 minutes)

add the eggplant and the poked chili.

Place pan over medium-low heat with a lid and let simmer for 15 minutes.

Remove the lid, remove the chili, mash everything together with a wooden spoon and continue cooking for another 10 minutes to reduce liquid

Once reduced, finish with a squeeze of lemon juice.

Serve with a drizzle of olive oil, garnish with cilantro or parsley.