Zaalouk

Aubergine and tomato cooked down slowly with garlic, paprika, cumin, coriander, parsley, olive oil, and a squeeze of lemon, served warm or at room temperature with bread for scooping. The Moroccan answer to baba ganoush in shape but a different dish in substance: chunkier rather than silken, tomato-led rather than tahini-led, with cumin and paprika replacing the sesame-and-lemon register. The signature is the slow-cooked tomato-aubergine sweetness lifted by cumin warmth and lemon brightness; smoke is present but secondary to the cumin-paprika spice profile.