1 kg eggplant (Aubergines)
1 kg plum tomatoes
4 tbsp olive oil
1 onion finely chopped
6 cloves garlic, finely chopped
2 tbsp ground cumin
1 tsp sweet smoked paprika
1/2 tsp cayenne
a pinch of hot chilli powder
1 tsp caster sugar
juice of 1 lemon
1 (28 gr) package flat-leaf parsley, finely chopped
1 (28 gr) pack coriander, finely chopped
Preheat the oven to 240ºC. Pierce the eggplant with a fork and place on a baking tray. Cook for 45-55 minutes until the eggplants are very soft and the skins have blackened. Remove from the oven and allow to cool.
Halve the eggplants lengthways, and scoop out the flesh with a spoon. Discard the skins and roughly chop the flesh. Place the chopped flesh in a colander and sieve, over a bowl and leave to drain off the bitter juices.
Meanwhile, place the tomatoes in a bowl and pour over boiling water. Leave to stand for a minute, then discard the skins and roughly chop the tomatoes. Heat the olive oil in a large pan, add the onion and garlic and cook over a medium heat until they are softened. Stir in the cumin, paprika, cayenne and chilli and cook for a minute. Add the tomatoes, sugar and a generous pinch of sea salt. Cook over a low heat, stirring now and again, until the sauce has thickened and reduced, about 20-30 minutes.
Add the eggplent flesh and cook for 5 minutes. Remove from the heat and cool to room temperature. Stir in the lemon juice and herbs and season with salt.