Ingredients

2 medium eggplants

1tsp ground cumin

1tsp ground coriander

1tsp Moroccan spice/ras-el-hanout

2 garlic cloves – peeled and finely chopped

1 lemon (juiced)

2Tbsp chopped coriander

3Tbsp parsley (finely chopped)

400g tin of chopped tomatoes

Preparation

Cut the ends off the eggplants and cut into small cubes. Place the eggplant into a colander and sprinkle generously with salt. Place the colander in the sink as the eggplant will release a lot of liquid. Leave for 10 minutes.

Rinse the salt off the eggplant and dry using a tea towel.

Heat the oil in a large saucepan and fry the eggplant in batches*. It should be lightly golden.

Once all the eggplant is all cooked, keep to one side.

Turn the heat down low and fry the garlic, spices, and chopped coriander in the same saucepan. Add the eggplant and crushed tomatoes back to the saucepan and stir to combine with all the spices.

Cover and cook over a low heat for approx. 20 minutes. Stir every so often. The eggplant will release some oil. This can be spooned off.

After 20 mins, stir through the lemon juice and if ready to serve, place in a serving dish, sprinkled with some chopped parsley. If not ready to serve, turn off the heat and leave the lid on the saucepan. This dish can be served hot, warm or at room temperature.

* Note that for this recipe and generally, eggplants are the “sponge” of vegetables, and they will soak up as much oil, stock, liquid that you cook them in.