Recipe: Rabat Aubergine Puree

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Yield: 1 servings

      3 lb Aubergines; skin peeled in
           -- 1/2
           -- inch stripe and
           -- then sliced in 1/2
           -- inch slices
           Salt and freshly ground
           -- pepper
      8 tb Olive oil
      3    Garlic cloves; minced
      2 ts Sweet paprika
  1 1/4 ts Ground cumin
      5 fl Water
    1/4 ts Cayenne
      3 tb Lemon juice; (3 to 4)
      1 tb Fresh parsley; chopped
      3    Lemon slices or tomato
           -- wedges
           Crusty country style bread

Preheat oven to 375F.

Place the aubergine in a colander and sprinkle with sea salt. Leave for 30 minutes to release the bitter juices. Rinse and pat dry.

Using half the olive oil, brush a baking sheet liberally. Brush the aubergine slices lightly with 2tbsp oil. Place the aubergine slices in a single layer on the baking sheet. Bake and turn occasionally, until they are a light golden brown on both sides, 20-30 minutes.

Place the aubergine slices in a bowl and with a fork or potato masher, mash the aubergine with the garlic, paprika, cumin, water, salt and pepper. Heat the remaining olive oil in a large frying pan. Fry the mashed aubergine very slowly, uncovered, turning the aubergine occasionally until the moisture evaporates - for 20 minutes. Stir the lemon juice into the aubergine mix and cook for 1 minute longer. Season with salt and pepper.

Decorate with freshly chopped parsley, lemon and tomato wedges if required.

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