Zaalouk (eggplant mash)

Ingredients:
750g Aubergines (eggplant)
juice of ½-1 lemon
500g tomatoes, peeled and chopped
5 cloves garlic, coarsely chopped
salt
4 tablespoons Argan oil or olive oil
½ tsp paprika
1 pinch chili pepper
1tsp cumin
bunch of flat leafed parsley chopped
bunch of coriander chopped
olives to garnish

extra: red and green peppers

Directions:
1. Roast eggplant on baking sheet (pierce to prevent from exploding) 240C/475F for 45-55 minutes or until very soft and skins wrinkle when pressed. When cool, peel and put in strainer press out as much juice as possible. Chop the flesh with a pointed knife then mash with a fork letting the juice escape from holes.
2. Cook tomatoes with garlic and a little salt on low heat for 20 minutes. until reduced to a thick sauce, stir occasionally.
3. Mix with mashed eggplant and rest of ingredients. Add salt to taste. Spread flat on a plate and garnish with olives.

Extra: roast a red and green pepper with the eggplant, cook until soft, chop into fine pieces and mix in.

Serve with bread, pita chips or toast.

Recipe Source: Cafe Clock, Fes, Morocco

AMENDMENT: This was the highlight off the menu from my time at Cafe Clock, which was an amazing little cafe on Fes Morocco. Its great on lightly toasted bread of some pita. Even pita chips for a party. Another thing is that olives were a side dish at almost every restaurant in fes and it would very Moroccan to serve olives along with this dish.