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0
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| yield : 1 servings |
ingridients :
| 3 |
lb |
Aubergines; skin peeled in 1/2; inch stripe and; then sliced in 1/2; inch slices | |
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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 |
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Lemon slices or tomato wedges | |
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Crusty country style bread |
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directions :
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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