"It's called "Zaalouk" and it's an eggplant-tomato salad. It goes like this: two eggplants, two tomatoes and two garlic cloves, you roast them all in the oven drizzled with olive oil, some salt and pepper for about 20 minutes on a 350F. then once it's out of the oven, put in a sauce pan, add more olive oil, cumin, paprika, salt, coriander (or parsley) and a dash of vinegar. let it cook on slow heat, mush it while it's cooking for about 15 minutes on medium heat, and enjoy hot, warm or cold with a nice toasted bread. It tastes even better if you eat with your hands (clean of course and not all five fingers... there's an art to eating with your hands!). Have fun, we make it at home every week."
Aubergines proved to be the perfect vegetables for a little boy to cut - not too tough, not too slippery. We made it for a late lunch/afternoon snack, and it was just perfect!