Could it be one of the last weekends for outside dining?
Make the most of the lovely sunshine and host a barbeque with
Moroccan accompaniments. This aubergine dish is a delicious with grilled meats.
2 large aubergines
3 large tomatoes
2-3 garlic cloves peeled and chopped
100ml of Argan oil or good olive oil
1 tbls of chopped fresh coriander
1/2 tsp sweet paprika
juice of 1 lemon (to taste, less may be needed)
Salt
ground cumin to serve
3 large tomatoes
2-3 garlic cloves peeled and chopped
100ml of Argan oil or good olive oil
1 tbls of chopped fresh coriander
1/2 tsp sweet paprika
juice of 1 lemon (to taste, less may be needed)
Salt
ground cumin to serve
1. Preheat the oven to 200c. Put the aubergines on a baking
tray and bake for about 30 minutes, until soft when pressed. Put the tomatoes
in a oven proof dish with 1/2 oil and roast for about 5 minutes to 10 minutes.
2. Remove both the aubergines and tomatoes from the oven
and allow to cool. Cut the aubergines in half and scoop out the flesh and chop
to a pulp.
3. Skin the tomatoes and remove the seed and chop the flesh
also to a pulp.
4. Heat the other half of the oil in a pan, add the garlic
and fry but don't colour. Add the tomatoes, aubergines, and paprika and fry
gently for about 5 to 10 minutes, stirring regularly to stop the bottom
scorching.
5. Add the lemon juice, coriander and salt to taste. Pour
into a bowl and dust with cumin. Eat either warm or room temperature with bread.
Serves 4
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