Heat oil in a pan over medium heat, add garlic cloves, and sauté for 10 seconds until fragrant.

Add chopped tomatoes and stir well.

Mix in cumin powder, paprika, and cayenne pepper.

Cook until the tomatoes turn soft and mushy.

Add diced eggplants, stir to combine, and coat with the spices.

Pour in water and mix well.

Season with salt and let it simmer until the water reduces and the eggplant becomes soft and creamy.

Transfer to a serving plate, drizzle with olive oil, and garnish with fresh cilantro and parsley.

Enjoy your flavourful Moroccan Zaalouk, perfect as a dip or side dish!

Cook the potatoes in a pan, stove-top pressure cooker, or Instant pot until they are barely fork-tender and not crumbly.

If you cooked the potatoes in a stove-top pressure cooker or Instant pot, let them cool to room temperature, then peel and cut into small cubes.

Heat oil in a pan over medium heat until it becomes hot.

Turn down the heat and add cumin seeds. Stir the seeds constantly to avoid burning as they crackle in the oil.

Mix in chopped green chillies.

Stir in the potato cubes.

Sprinkle turmeric powder, red chili powder, and salt to taste, and mix everything well.

Cook the potatoes for 2 to 3 minutes on low to medium flame, stirring often.

Add lemon juice, starting with 1 teaspoon, and continue to add more to reach your desired level of tanginess.