This is my version of Moroccan Zaalouk, which is an eggplant dish that is often served as a salad or as a dip.
1 large eggplant
1 large zucchini
3 tomatoes, diced or 1/2 can diced tomatoes
1 onion, sliced
2 cloves of garlic, sliced
2 tablespoons chopped cilantro, plus extra for garnish
1 tablespoon olive oil
1 teaspoon lemon juice
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon dried chilies
Put the Eggplant on a hot charcoal bbq and cook until the skin is blackened. You can also roast the eggplant in the oven at 400 degrees Fahrenheit instead of the bbq. I like the charcoal bbq, because it gives the eggplant a nice smoky flavour. This should take about 30-40 minutes on the bbq or in the oven.
While the eggplant is cooking add cumin, coriander, and chilies to a hot pan. Toast over medium heat for a minute or two. Add olive oil and garlic to the pan. In another minute or two add the zucchini, onion, diced tomatoes and cook over medium heat until veggies have softened. Remove from heat and set aside..
Once the eggplant is black remove it from the heat source and peel the skin off while it is still hot.
Dispose of the skin and add the eggplant to the tomato mixture and add lemon juice and cilantro.
Using a hand blender lightly blend the mixture. Put into a serving bowl and top with cilantro.
Serve warm with pita or on top of romaine lettuce as a salad.