Zaalouk

Steps

1. Place the eggplants directly on open flames, turning each side for about 5 minutes to achieve a smoky flavor.
2. Grill four whole tomatoes until they are charred on both sides.
3. Put both the eggplants and the tomatoes into plastic bags and seal them; this will steam them, making peeling easier.
4. Slice each eggplant in half and scoop out the flesh (seeds can be kept or removed).
5. Peel, cut, and remove the seeds from the tomatoes.
6. Cook 3 tablespoons of olive oil in a medium heat pan.
7. Add four crushed garlic cloves to the oil and cook until they turn light brown.
8. Add the eggplant flesh and the tomato pieces to the pan.
9. Season with 2 tbsp of cilantro, 1 1/2 teaspoon of salt, 1 tbsp of smoked paprika, 1 tbsp of cumin, 1/4 teaspoon of black pepper, and 1/4 teaspoon of chili powder (if using).
10. Mix in 1 1/2 tablespoons of tomato paste.
11. Cover the pan and cook for 10 minutes.
12. Uncover the pan, reduce the heat, and let any excess water evaporate. Taste and adjust salt as needed.