Method

1. Blacken the aubergines: pierce the 2 aubergines with a fork to avoid them bursting in the oven. Place them under the grill for 10 to 15min per side until blackened (about 45min to 1h) – picture 1.
2. Remove the blackened aubergines from the oven, and set aside to cool – they should look a bit shrivelled and be soft to the touch – picture 2.
3. Meanwhile, peel the 3 tomatoes: with a knife make a light cross at the bottom of the tomatoes – picture X. Place in boiling water for 30sc. Remove and peel – pictures 3, 4 and 5.
4. Mince the 3 garlic cloves and chop the tomatoes.
5. Add 4 tbsp of olive oil in a frying pan over medium low heat.
6. Add the minced garlic and sauté for 1min. Be careful not to let it brown – picture 6.
7. Add the chopped tomatoes – picture 7. Cover and cook for 5min – picture 8.
8. Add 1 tbsp of tomato paste, 1/2 tsp of cumin, 1/2 tsp of salt, crushed black pepper – picture 9. If using add a pinch of cayenne pepper or chili flakes.
9. Cover and cook for 5min.
10. Meanwhile peel the aubergines and chop finely – pictures 10 and 11.
11. Add the aubergine to the pan along with the 2 tbsp of olive oil (optional – used in picture recipe). Mix well and cook uncovered for 15min, stirring occasionally – pictures 12 and 13. Crush with the back of the spatula or spoon.
12. Chop about 1tbsp of fresh coriander and add to the pan – picture 14. Cook for another 2min.
13. Taste and add more salt to taste if needed.
14. Enjoy with grilled bread or pita!