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This Morrocan aubergine and tomato dish is good as a starter, a dip with pitta or flatbread, or spread in a sandwich. To peel the tomatoes, cut a small cross in one end, lower into a bowl of boiling water for a minute, remove, plunge into cold water, then peel off the skins. If you don’t have any harissa, use a teaspoon each of paprika, ground cumin and coriander with a crumbled dried red chilli instead.

Ingredients

  • 1 very large aubergine, or 2 smaller aubergines (500-600g)
  • 2 tbsp olive oil, plus a little extra
  • 2 large or 3 smaller garlic cloves, crushed or finely chopped
  • 5 tomatoes, peeled, deseeded & finely chopped
  • 1 tsp caster sugar
  • 1-2 tsp harissa (add to taste)
  • Handful fresh parsley, chopped
  • Handful fresh coriander, chopped
  • Juice of 1 lemon
  • Salt & pepper

Method

  1. Preheat oven to 200°C/Gas 6.
  2. Cut the aubergine in half lengthways and cut criss-cross slashes into the flesh. Drizzle over a little olive oil and roast in the oven until tender (about 30-40 minutes).
  3. Meanwhile, heat the oil in a frying pan. Add the garlic and cook for 1 minute (don’t let it burn).
  4. Add the tomatoes, sugar, harissa and ¾ of the herbs. Cook on a low heat for 15 minutes, until the mixture is a thick sauce.
  5. Scoop out the aubergine flesh and lightly mash it with a fork. Stir in the lemon juice and aubergine and season.
  6. Simmer for 5 minutes, then leave to cool and serve at room temperature, scattered with the rest of the herbs.
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