Yield: 1 servings
|3 pounds||Aubergines; skin peeled in 1/2|
|\N \N||; inch stripe and|
|\N \N||; then sliced in 1/2|
|\N \N||; inch slices|
|\N \N||Salt and freshly ground pepper|
|8 tablespoons||Olive oil|
|3 \N||Garlic cloves; minced|
|2 teaspoons||Sweet paprika|
|1¼ teaspoon||Ground cumin|
|5 fluid ounce||Water|
|3 tablespoons||Lemon juice; (3 to 4)|
|1 tablespoon||Fresh parsley; chopped|
|3 \N||Lemon slices or tomato wedges|
|\N \N||Crusty country style bread|
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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