Yemenite Eggplant Salad

Preheat the oven to 400°F. Wash the eggplant and prick it all over with a fork to prevent bursting during roasting.

Place the whole eggplant directly on the oven rack or on a baking sheet lined with foil. Roast until the skin is charred and the flesh is very soft and collapsed.

Remove the eggplant from the oven and let it cool until it can be handled. Peel away the charred skin, discarding it, and chop the soft flesh into a coarse, chunky texture.

Combine the roasted eggplant, chopped tomato, tomato puree, minced garlic, and salt in a large bowl.

Stir in the freshly ground black pepper and zhoug (or shatta if preferred), mixing until the ingredients are well incorporated and the flavors are evenly distributed.

Taste and adjust the seasoning as needed, adding more salt, pepper, or zhoug to suit preference. The salad should have a balanced, slightly spiced flavor.

Serve the eggplant salad at room temperature or chilled, accompanied by flatbread or as a side dish to grilled meats or rice.