Wash the eggplants, remove part of the skin, and dice them. Finely chop the garlic and cherry tomatoes.

Heat the olive oil in a pan, add the spices and garlic, and let them infuse. Then add the eggplants and stir. After a few minutes, add the cherry tomatoes.

Add a pinch of salt, half a cup of water, and cook covered for about 15 minutes. When the eggplants are soft, start mashing them with the back of the spoon. Add the tomato paste and continue to cook on low heat, stirring occasionally.

After 30 minutes, the zaalouk should be cooked, forming a thick and flavorful cream. Serve warm or cold, garnished with parsley oil, fresh spring onion, and olives.