Zahlouk: Moroccan eggplant salad

The Vegetarian Table: North Africa, Kitty Morse. Serves 4. 11 steps

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

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.