Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 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 |
| ¼ teaspoon | Cayenne |
| 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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.