"This recipe is my version of the famous eggplant and tomato salad called zaalouk, one of the best of all cooked Moroccan salads," writes Paula Wolfert. "Zaalouk is utterly delicious on slices of warm Berber griddle bread [see The Food of Morocco for the bread recipe] and will keep for several days in the refrigerator, getting better and better. For this recipe I use medium black-skinned eggplant because this type tastes better than smaller eggplant when grilled. Begin a day in advance as the salad must be chilled overnight before serving."
Note The Food of Morocco ($65, hbk) by Paula Wolfert is published by Bloomsbury. These recipes have been reproduced with minor GT style changes.