Years back, during a visit from Morocco, my oldest friend whipped this up in my tiny Brooklyn apartment. I was told it is a popular side dish or snack that Moroccans will dig into with their hands – they pick up each delicate eggplant slice, dust it with cumin and salt, and take a bite. It doesn’t need a recipe. Slice an eggplant into rounds, grill (or sauté) until tender and then plate it next to two piles of cumin and salt. Then, it’s every man for himself to season each bite as they wish. Smoky, savory and delicious. Who needs chips?
It must have been the sound of women’s gymnastics in the background. I wanted to make ratatouille, but didn’t want it in just one form. I wanted two incarnations, two opposing flavor profiles. A competition of nations. So, I made rata-TWO-ie.