Tara Donne
Active Time
30 Mins
Total Time
30 Mins
Yield
Serves 6 (serving size: about 1/2 cup)

“I became familiar with smoked paprika at cookery school,” Benkabbou says. “I am so grateful for discovering this flamboyant spice because it gives my zaalouk the smokiness I didn’t know it was missing. Serve this with grilled meat or fish, or as a spread in a sandwich.”

How to Make It

Step 1

Heat olive oil in a medium saucepan over medium-low. Add eggplant, tomatoes, garlic, cilantro, lemon juice, honey, smoked paprika, salt, cumin, paprika, and cayenne pepper. Cover and cook, stirring occasionally, until vegetables are softened, 25 to 30 minutes.

Step 2

Uncover pan, and crush vegetables with a potato masher to desired consistency.

Step 3

Garnish with a sprinkling of cilantro leaves; serve warm or cold with grilled bread, if desired.

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