I had this quite a few times in Morocco and this dish is just great as a snack with some good bread and a glass of wine.






Skill level

Average: 4 (2 votes)


  • 1 kg eggplant
  • 1 lemon, juiced
  • 500 g tomatoes, peeled and chopped
  • 5 garlic cloves, grated
  • salt
  • 4 dessertspoons olive oil
  • ½ tsp paprika
  • pinch of chilli powder, to taste
  • 1 tsp ground cumin
  • handful of flat-leaf parsley chopped
  • handful of coriander chopped
  • 20 black olives

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 240°C/Gas 9.

Prick the eggplant to prevent them bursting while in the oven.

Place each eggplant in foil on a roasting tray and bake them for about 45 minutes until they feel very soft.

Once cooled peel them and drop then into a strainer and press out as much of the juice as possible. Then finely chop with a knife.

Cook the tomatoes and garlic with a little salt until it is thick in consistency.

Mix with the rest of the ingredients and season well.

Serve on a flat plate garnished with the olives, drizzle with a little olive oil and season with sea salt and freshly ground black pepper.