Recipe Moroccan Aubergine Dip (Zaalouk)

[karadekoolaid]

Birthday party for my son; I opened the fridge and there were at least half a dozen aubergines there, so I made this delicious, smoky, spicy dip.
Ingredients:
2 medium/large aubergines
Abundant olive oil
3 large tomatoes, finely chopped
6 cloves garlic, minced
2 tsps paprika
2 tsps cumin powder
½ tsp cayenne pepper
Handful of coriander leaf, chopped
Handful of parsley, chopped
Salt to taste
Squeeze of lemon or lime juice
Method:

• 1st option: heat the grill, prick the aubergines all over with a fork and grill until blackened, turning from time to time. (Pricking the aubergines prevents them exploding. Believe me, been there, done that, it's a mess to clean up!)
• 2nd option: heat a heavy pan on the cooker . Prick the aubergines all over with a fork, cover with foil and cook until blackened, turning from time to time.
• Remove the aubergines and allow to cool. Meanwhile, heat the olive oil in a pan and, when hot, add the garlic. Cook for 2-3 minutes until it begins to brown.
• Now add the chopped tomatoes, spices, a tsp of salt and a splash of water. Cook on medium/low heat for about 15-20 minutes, until the tomatoes have broken down.
• Slice open the aubergines and remove the flesh, which should be very soft and smoky. Mash roughly and add to the tomato mixture. Cook for about 5 minutes or so, adding a splash of water if necessary.
• Once the mixture has begun to dry out, add the fresh herbs and lemon juice. Cook through for another 5 minutes and serve. Drizzle with extra olive oil.