“A Moroccan dish that brings out the best in Aubergines, have it with Couscous or brown rice”.

• 2 tsps cumin seeds
• ½ tsp ground cinnamom
• ½ tsp cayenne pepper
• ½ tsp black pepper, coarsely ground
• olive oil
• 2 aubergines, diced into bite-sized chunks
• 2 tsps tomato paste
• 100 ml chicken or vegetable stock, hot
• 300 g natural greek yogurt
• sea salt and freshly milled black pepper
• fresh coriander leaves, chopped, to serve

Toast the spices in a dry large, deep frying pan over a low to medium heat for a few minutes until fragrant.

Add a dash of olive oil, then stir in the aubergines and a pinch of salt. Fry over a medium to high heat for 5-8 minutes until the aubergines are tinged golden brown.

Stir in the tomato paste, then pour in the stock and stir again. Cover the pan and simmer for 10-15 minutes until the aubergines are soft, stirring occasionally. Taste for seasoning.

Add the yogurt and shake the pan gently to swirl the yogurt into the sauce, then sprinkle generously with fresh coriander. Serve hot or at room temperature.

Notes : Choose fresh aubergines that are firm with smooth, shiny skins. They should “give” slightly when gently squeezed – this is how you know they’re perfectly ripe. Overripe aubergines look wrinkled and dull, and the flesh inside will have lots of seeds. If you find aubergines slightly bitter for your taste, score the cut flesh, sprinkle with salt, and leave for 30 minutes. This will draw out any bitter juices, which you should rinse off before cooking.

Having fresh Coriander growing on your window sill is convenient when you’re making asian or african dishes that require it.  Surprisingly enough it takes less maintenance than Basil.

Source : One Perfect Ingredient by Marcus Wareing: Page 10

Servings/Yield : 4 servings

Rating : 3 out of 5

Difficulty : Easy

Course : Main / Side

Tags: aubergine, couscous, eggplant, morocco, north african, vegetables, vegetarian, wareing