This dish needs to be made the day before, to allow all the flavours to develop. It is wonderful as part of a middle eastern meal, or just piled on top of some toasted turkish bread as a spread topped with some ground black pepper. The key is to grill the eggplant until it is blackened and collapsing, and to use very good quality fresh or canned tomatoes.
2 medium sized eggplants
1/3 cup olive oil
can of tomatoes or 500g ripe tomatoes peeled, seeded and chooped
Tablespoon crushed galic
1 teaspoon ground cumin
1/t teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 cup finely sliced coriander leaves
2 tablespoons fresh lemon juice
salt to taste
If grilling in the oven: halve the eggplants and put cut side down on a foil lined tray. Grill on high for about 30 minutes until the skin is black and the insides are collapsing.
Alternatively you can roast the whole eggplants on a barbeque, turning now and then, until blackened and collapsing.
Put eggplant in colander and remove the skin. Allow to drain.
Heat 3 tablespoons olive oil in a saute pan and gently fry tomatoes, garlic and spices (salt to taste) for about 20 minutes.
Add the chopped skinned cooked eggplant and coriander. Cook another 15 minutes until very soft.
Add lemon juice to taste, and more salt if needed.
Chill over night to allow flavours to develop. Serve the following day cold.