Brin­jal salad

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Moroc­can fare is cooked with good qual­ity in­gre­di­ents and even though it’s easy to pre­pare, it’s packed with loads of flavour.

The roasted brin­jal and spices give this salad an in­tense, smoky flavour.

Serves 4–6 Prepa­ra­tion time: 45 min­utes Cook­ing time: 30 min­utes • 1kg whole brin­jals • 90ml olive oil • 3 cloves gar­lic, thinly sliced • 5ml co­rian­der seeds • 10ml cumin seeds • 1–2 large ripe toma­toes, skinned and chopped • 7.5ml pa­prika • 75ml chopped fresh Ital­ian pars­ley • 90ml chopped fresh co­rian­der • 7.5ml fresh lemon juice • salt and freshly ground black pep­per, to taste

1 Roast the whole brin­jals over a gas burner or on the coals un­til their skin is crispy and charred and the flesh has soft­ened. Re­move from the heat and al­low to cool.

2 Cut off the stems of the brin­jals and re­move the skins. Cut the brin­jal into blocks. Heat the olive oil in a pan and sauté the gar­lic for a few sec­onds. Add the cumin and co­rian­der seeds and stir un­til the flavours start to de­velop.

3 Add the brin­jal, tomato, pa­prika, pars­ley, half the co­rian­der and the lemon juice. Stir and sea­son with salt and black pep­per. Sim­mer for about 20 min­utes, stir­ring oc­ca­sion­ally. The brin­jal is ready when it is no longer wa­tery. Add the re­main­ing co­rian­der and serve at room tem­per­a­ture. >>

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