Belfast Telegraph - Weekend - - FOOD -

WHAT YOU’LL NEED 4 tbsp olive oil

2 large aubergines, peeled and chopped into 3cm chunks

4 toma­toes, de­seeded and chopped into 3cm chunks

3 gar­lic cloves, peeled and crushed

2 tbsp chopped fresh co­rian­der, plus ex­tra leaves to gar­nish

1 tbsp lemon juice

½tbsp clear honey

1 tsp smoked pa­prika

¾tsp salt, or more to taste

½tsp ground cumin

½tsp pa­prika

Pinch cayenne pep­per, or more to taste (op­tional) METHOD Heat the olive oil in a medium saucepan and add all the in­gre­di­ents.

Cover pan and cook over a medium-low heat for about 30 min­utes, un­til the veg­eta­bles are soft, stir­ring oc­ca­sion­ally to make sure they don’t stick to the base of the pan.

Un­cover the pan and crush the veg­eta­bles with a potato masher, then leave to cook for about five min­utes over a medium heat, stir­ring oc­ca­sion­ally, un­til all the liq­uid has evap­o­rated.

Taste and ad­just the sea­son­ing, adding salt if nec­es­sary. Serve warm or cold, gar­nished with a sprin­kling of co­rian­der, as a side, dip or spread on khobz. SERVES 4

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