Zahlouk: Moroccan eggplant salad
Aziza Rharrit, a friend from Casablanca, is standing at her kitchen stove wrapped in a fragrant cloud of cumin-scented steam. She is preparing zahlouk, one of Morocco's most popular salads. - Kitty Morse
Damon Wischik is sitting at his computer typing in this recipe, appalled at the pretentiousness of the introduction, but nonetheless believing that this dish might taste nice.
The Vegetarian Table: North Africa, Kitty Morse
1 small aubergine   Peel, coarsely cube Pat dry   Mix in baking dish   Cover, cook in moderately hot oven 45-50 minutes or until completely tender. Stir once or twice while cooking. If mixture becomes too dry, add water.
salt   Sprinkle, leave 15 minutes
400g can chopped tomatoes  
2 teaspoons paprika  
1 teaspoon ground cumin  
2 tablespoons olive oil  
2 cloves garlic chop finely
1/2 teaspoon sugar     Sprinkle on
salt and pepper     Season
lemon juice     Stir in to obtain a light, tangy taste
garnish   Spoon zahlouk onto lettuce, garnish with olives
lettuce leaves  
10 black olives  
Serves 4