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FOR THE ZAALOUK SAUCE:
• Char the eggplant on an open flame or under a
broiler until the skin starts to crack and the edges
become ashy. Place in a bowl and cover with
plastic wrap for 20 minutes. Peel the skin off and
discard.
• Place the garlic cloves and the olive oil in a pan.
The garlic should be fully submerged. Cook on low
heat until light golden brown. Allow to cool before
use.
• Roughly chop parsley and scallions.
• Place all ingredients (except for the olive oil) in a
blender or food processor.
• Blend until smooth, then slowly stream in the
olive oil.
