We met Hakima on Staten Island in New York. She is one of the guest grandmother chefs at the restaurant Enoteca Maria. Every lunch a different grandma ‘pops up’ in the open kitchen here to cook the cuisine from their home. She was remarkably relaxed, happy to be interviewed while juggling multiple pans of curry, couscous and this aubergine salad; rich, sweet and devoured by us very quickly.
Eggplant Zaalouk
(aubergine salad)
Serves 5 or 6
Ingredients
2 large aubergines
2 large tomatoes diced
4 cloves garlic
1 tsp Tomato paste
2 tbsp chopped parsley
2 tbsp chopped coriander
1 tsp cumin
Half tsp paprika
Half tsp ginger powder
Pinch turmeric
Chilli powder to taste
Method
Peel the aubergines and cut into small 1x1cm cubes
Put a pan onto the heat with a glug of olive oil and pinch of salt and cook the aubergines with the lid on for about half an hour until soft
Add the two chopped tomatoes and tomato paste
Grate in 4 garlic cloves and add all the herbs and spices plus a sprinkle of salt and pepper
Cook for a further 10-15 until the mixture is thick but not dry - test seasoning and leave to cool a bit and the flavours to deepen.
Serve warm or cold with khobz bread or pitta.
