Moroccan Style Eggplant

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 eggplants (approximately 800g total)
• 1 tablespoon salt
• 2 red capsicums
• 1 teaspoon cumin seed
• 3 tablespoons olive oil
• 2 garlic cloves, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1 cup tomato sauce or 1 cup chopped diced tomato
• juice 1 lemon
• 3 tablespoons chopped flatleaf parsley

Recipe

• 1 slice eggplants 2cm thick. soak in water to which you have added the tablespoon of salt. leave for 15 minutes.
• 2 meanwhile, roast capsicums until skin is charred, place in a plastic or paper bag, close tightly and leave to cool.
• 3 lift eggplant from water and steam the slices for 10 minutes. drain and press lightly with a clean cloth to extract most of the liquid. chop into 1cm dice and set aside.roast cumin seeds until fragrant and grind to a coarse powder in a mortar and pestle.
• 4 remove skin and seeds from capsicums and chop into 1cm dice. combine with eggplant.
• 5 heat oil in a wide frying-pan and saute the garlic for a minute until it starts to smell delicious. tip in the eggplant mixture together with the ground cumin, salt and red pepper flakes. saute for 5 minutes, stirring. now add the tomato sauce and cook until thick. taste and adjust seasoning. dribble in the lemon juice and most of the parsley. scoop into a flat dish to serve and decorate with the rest of the parsley.
• 6 serve warm or cold.