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Rabat Aubergine Puree

Yield: 1 servings

Ingredients and directions for this recipe

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.

See also:
Previous recipe Rabanadas (toast Soaked In Egg~ Etc.)
Next recipe Rabat Rice Pilaf

Or try one of these recipes:
Malcolm Deshields' Barbecued Brisket
The Ultimate Margarita