Zaalouk

Steps

1. Wash the eggplants thoroughly and cut off the ends.
2. Cut the eggplant into small pieces, removing any seeds from the mushier parts.
3. Steam the eggplant for about 25 minutes until soft. (Note: The transcript mentions steaming both male and female parts, but focuses on using the softened flesh.)
4. Slice the tomatoes in half or chop them into quarters.
5. Place oil in a hot pot or frying pan over heat.
6. Add garlic to the hot oil and cook until fragrant (do not let it brown too much).
7. Stir in the sliced tomatoes, allowing them to release their flavors.
8. Add the steamed eggplant pieces to the pan.
9. Season with salt, pepper, cumin, and paprika.
10. Cook down the mixture, stirring occasionally, until the vegetables are softened.
11. Mash the cooked mixture roughly with a fork; do not puree it completely so you can still see the ingredients.
12. Stir in the tomato paste.
13. Add preserved lemons (or fresh lemon juice/lemon wine) and the chopped mint (or cilantro/parsley/basil).
14. Drizzle with olive oil.
15. Serve warm or cold.