Zaalouk

Method

Prick the aubergines with a fork and char them directly over a gas flame or under a hot grill, turning frequently until the skin is completely blackened and the flesh is soft, about 10-12 minutes. Allow to cool, then peel away the charred skin and roughly chop the flesh. Heat the olive oil in a large pan and fry the minced garlic until fragrant, then add the chopped tomatoes and cook for 5 minutes to break them down. Add the aubergine flesh, cumin, paprika, salt and pepper, then simmer gently for 10-15 minutes, stirring occasionally until the mixture is well combined and the flavours have melded. The consistency should be chunky yet cohesive. Finely chop the fresh coriander and parsley, fold into the warm zaalouk, and adjust seasoning to taste. Serve at room temperature with warm flatbread.