Mashed aubergine, tomato and garlic salad

Grating tomatoes is a classic Moroccan technique. An excellent passata di pomodoro can be produced when really juicy tomatoes are used. Zaalouk is traditionally a purée made with fried aubergines, but Aicha’s steamed version is kinder on the figure and leaves the aubergines in an informally mashed, silken state. There are endless modifications: the aubergines can be replaced with courgettes, or you could use half and half. Zaalouk is eaten warm or chilled and becomes mo