Made with Villa Jereda's gorgeous Harissa, Zaalouk is a favorite on the Moroccan mezze repertoire.
Grill Eggplants and tomatoes until they blister. Dice the eggplants and finely chop the parsley and cilantro, then add to the tomatoes to a pan with olive oil. Cook for 5 minutes. Add Harissa, Kefta, garlic, salt and herbs.
Mix and serve.