Moroccan cuisine · Salads & Mezze

Chlada Denjal Meshwi

Eggplants grilled over an open flame, mashed and dressed with garlic, cumin and lemon.

Ingredients · for 4 servings

• 3 eggplants (about 900 g)
• 4 cloves garlic
• 2 tsp cumin
• 1 tsp paprika (sweet)
• 1 organic lemon
• 5 tbsp olive oil
• 1/2 bunch fresh cilantro
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Prick the eggplants several times with a fork and roast directly over a gas flame or under a hot grill for 20–25 min, turning, until the skin is charred and blistered all over.
2. Let the hot eggplants rest covered in a bowl for 10 min — the steam loosens the skin so it can be peeled off in strips afterward.
3. Transfer the flesh to a sieve, drain for 10 min, then mash roughly with a fork — do not purée.
4. Grind the garlic with 1/2 tsp salt in a mortar to a paste and mix with the cumin, paprika, the lemon juice and the olive oil.
5. Combine the eggplant with the seasoning paste, adjust with salt and pepper and let steep chilled for at least 30 min.
6. Just before serving, finely chop the cilantro and parsley, fold in and serve cold with a splash of olive oil alongside flatbread.