Method:

1. Preheat your oven to 400°F (200°C). Prick the eggplants with a fork in a few places and place them on a baking sheet. Roast them in the oven for about 40-50 minutes or until the skin is charred, and the flesh is soft.
2. Remove the eggplants from the oven and let them cool slightly. Peel off the charred skin and discard it.
3. In a large skillet or frying pan, heat the olive oil over medium heat. Add the chopped red onion and sauté until softened.
4. Add the minced garlic to the pan and cook for another minute, stirring constantly.
5. Chop the roasted eggplant flesh and add it to the pan, along with the chopped tomatoes, ground cumin, ground coriander, paprika, cayenne pepper (if using), salt, and pepper.
6. Cook the mixture over medium-low heat for about 10-15 minutes, stirring occasionally, until the ingredients are well combined and have a thick consistency.
7. Once cooked, remove from heat and let it cool.
8. Once cooled, transfer the mixture to a food processor and blend until smooth (or you can use a potato masher for a chunkier texture).
9. Taste and adjust seasoning if needed.
10. Garnish the Zealouk with chopped fresh parsley before serving.

Serve the Moroccan Zealouk with warm bread or pita, and enjoy this delicious eggplant dip!