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!
0 servings