| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Antony’s, Morocco |
1 |
servings |
INGREDIENTS
| 3 |
lb |
Aubergines; skin peeled in 1/2 |
|
|
; inch stripe and |
|
|
; then sliced in 1/2 |
|
|
; inch slices |
|
|
Salt and freshly ground pepper |
| 8 |
tb |
Olive oil |
| 3 |
|
Garlic cloves; minced |
| 2 |
ts |
Sweet paprika |
| 1 1/4 |
ts |
Ground cumin |
| 5 |
fl |
Water |
| 1/4 |
ts |
Cayenne |
| 3 |
tb |
Lemon juice; (3 to 4) |
| 1 |
tb |
Fresh parsley; chopped |
| 3 |
|
Lemon slices or tomato wedges |
|
|
Crusty country style bread |
INSTRUCTIONS
Preheat oven to 375F.
Place the aubergine in a colander and sprinkle with sea salt. Leave for 30
minutes to release the bitter juices. Rinse and pat dry.
Using half the olive oil, brush a baking sheet liberally. Brush the
aubergine slices lightly with 2tbsp oil. Place the aubergine slices in a
single layer on the baking sheet. Bake and turn occasionally, until they
are a light golden brown on both sides, 20-30 minutes.
Place the aubergine slices in a bowl and with a fork or potato masher, mash
the aubergine with the garlic, paprika, cumin, water, salt and pepper. Heat
the remaining olive oil in a large frying pan. Fry the mashed aubergine
very slowly, uncovered, turning the aubergine occasionally until the
moisture evaporates - for 20 minutes. Stir the lemon juice into the
aubergine mix and cook for 1 minute longer. Season with salt and pepper.
Decorate with freshly chopped parsley, lemon and tomato wedges if required.
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