ZAHLOUK

ZAHLOUK

Bake an aubergine, about 1 lb in weight altogether, in a medium oven for about 1 hour, pricking first with a fork to prevent exploding.  Cool and scrape out the flesh.

Heat a medium pan and add some olive oil, saute 4 ripe, peeled, chopped tomatoes for about 5 mins.  Add the aubergine flesh, ½tsp paprika, 1 tsp cumin, 3-4 cloves crushed garlic, chopped parsley and chopped coriander.  Reduce the heat and cover.  Cook for 20-25 m ins, stirring occasionally.  Towards the end of cooking you might want to remove the lid and evaporate off the liquid.  Adjust the seasoning with salt, pepper and lemon juice.  Garnish with parsley or coriander and serve warm.