Zaalouk:  The ultimate, smokey Moroccan eggplant salad. ⁣ 2 medium sized eggplants, charred 2 large tomatoes, peeled and seeded⁣ 4T olive oil⁣ 3 cloves of garlic, minced⁣ 2t ground cumin⁣ 2t ground paprika ⁣ 1/4t cayenne pepper ⁣(optional) 2T finely chopped parsley ⁣ 2T finely chopped cilantro ⁣ 1.5T Moroccan vinegar, white vinegar or lemon juice ⁣ Salt to taste ⁣ ⁣ The eggplant is typically cooked over coals or fire to ensure that the eggplant is charred and has the ultimate smokey taste.  In this case, I used my broiler:  35 minutes directly under the broiler flame, turning the eggplant half way through. ⁣ ⁣ While the eggplants cooks peel, seed and dice tomatoes.  Once the eggplants are charred, peel them and saute in a pan with olive oil, garlic and a pinch of salt.  After about 10 minutes, add tomatoes, cumin, paprika, cayenne along with chopped parsley and cilantro.  Cook over medium heat until the tomatoes are cooked and the flavors have come together.  Mash the mixture with the ...