Zaalouk (Roasted Eggplant Salad)

Method

1. 1
   Roast the eggplants, red pepper, and tomatoes until soft and slightly charred for deep, rich flavor.
2. 2
   Once cooled, peel the vegetables and roughly chop them. Keep some texture - don’t over-blend.
3. 3
   Add all the roasted vegetables to a large bowl. Add the minced garlic, olive oil, cumin, paprika, salt, and lemon juice.
4. 4
   Mix everything together until well combined but still chunky.
5. 5
   Stir in fresh chopped cilantro right before serving.