How to make it
4 steps. Take it one step at a time.
Roast the eggplants
Roast the eggplants. Either prick them and roast in a 400°F (204°C) oven for 30 minutes until soft, or char them directly over a gas flame for a smoky flavor. Once cooled, peel and mash the flesh with a fork.
30 minHeat the olive oil
In a large skillet, heat the olive oil over medium heat. Add the diced tomatoes, minced garlic, paprika, cumin, and salt. Cook for about 10 minutes until the tomatoes soften and form a sauce.
10 minAdd the mashed eggplant
Add the mashed eggplant to the skillet with the tomato mixture. Use a wooden spoon to mash everything together. Cook for another 10-15 minutes, stirring occasionally, until any excess liquid has evaporated and the mixture is thick.
15 minStir in the fresh coriander, parsley, and lemon juice
Stir in the fresh coriander, parsley, and lemon juice. Cook for 2 more minutes, then remove from heat. Serve warm or cold.
2 min
A little kitchen wisdom
For the best smoky flavor, char the eggplants over an open flame before peeling. It can be served warm or cold.
