Turn on the heat and brown the eggplant over the stove. Let it cool on a plate, cut off the end, remove the peel and cut it into cubes. Now heat a little oil in a pan. Peel the garlic and mash it, then add it to the oil. Add the eggplant and mix. Wash the tomatoes and cut them into cubes. Add them to the eggplant. Mix everything and sprinkle with paprika. Add the cumin seeds, pepper and pour a little cold water to facilitate cooking. Mix everything carefully. Sprinkle with fresh cilantro and mix again. Cover the pot with a lid and turn the heat down. Cook for 30 minutes on low heat, checking every so often that the eggplant do not stick to the pot. Serve the Zaalouk salad hot or cold with bread.
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