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.
- 1 kg eggplant
- 1 lemon, juiced
- 500 g tomatoes, peeled and chopped
- 5 garlic cloves, grated
- 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
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.