Taktouka

Method

Prick the aubergines with a fork and roast them directly over a gas flame or under a hot grill, turning frequently for 15-20 minutes until the skin blackens and collapses. Once cooled, peel away the charred skin and roughly chop the flesh. Heat olive oil in a large pan and fry the minced garlic until golden, then add the chopped aubergine and cook for 5 minutes. Peel and crush the tomatoes into the pan, add cumin and paprika, and simmer gently for 15-20 minutes until the mixture becomes soft and well combined. Stir through most of the fresh coriander and parsley, season with salt and pepper to taste, and transfer to a serving dish. Serve at room temperature, garnished with remaining herbs and a drizzle of olive oil.