Aubergine Zaalouk with Pomegranate

Ingredients

Aubergines (Eggplant)

2 medium, halved lengthways

Tomatoes

4 medium, chopped

Garlic

3 cloves, minced

Olive oil

4 tablespoons, divided

Ground cumin

1 teaspoon

Paprika

1 teaspoon

Fresh coriander (cilantro)

1/4 cup, chopped

Salt

to taste

Black pepper

to taste

Pomegranate seeds

1/2 cup, for garnish

Instructions

1. Preheat your oven to 200°C (400°F).
2. Prepare the aubergines by cutting them in half lengthwise and scoring the flesh in a crisscross pattern. Drizzle with 2 tablespoons of olive oil, then place them cut side down on a baking sheet.
3. Roast the aubergines in the preheated oven for about 30 minutes, or until they are soft and tender. Remove from the oven and let cool slightly.
4. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
5. Stir in the chopped tomatoes, ground cumin, paprika, salt, and black pepper. Cook for 5-7 minutes, or until the tomatoes soften and the spices are well blended, creating a thick sauce.
6. Once the roasted aubergines are cool enough to handle, scoop out the flesh and add it to the skillet with the tomato mixture. Stir well and cook for an additional 10 minutes, allowing the flavors to meld together.
7. Remove the skillet from heat and let the zaalouk cool for a few minutes. Before serving, garnish generously with fresh pomegranate seeds and chopped coriander.