Not really intended for the summer, but very successful even with bbq meat on hot summer evening. In the winter I also tried baking my eggplant in the oven instead of BBQ, the effect was not as smoky, but also very good.
Serves 4
- 1kg/2¼lb eggplants
- 5-6 tbsp olive oil
- 3 cloves garlic, cut into thin slivers
- 1 tsp coriander seeds, roughly ground
- 2 tsp cumin seeds, freshly ground
- 1 large tomato, skinned and chopped
- 1½ tsp sweet paprika
- 5 tbsp roughly chopped fresh flat leaf parsley
- 6 tbsp roughly chopped fresh coriander
- 1½ tbsp lemon juice
- salt and freshly ground black pepper
- Grill the eggplants whole over a hot barbecue, directly on the naked flame of a gas hob, or under the grill, turning until the skin of the eggplants is charred and crispy all over and the flesh is soft.
- Remove from the heat.
- When cool enough to handle, cut off the tops and peel off the skin, scraping the flesh off the back of the skin if necessary.
- Roughly chop the eggplant and set aside on the chopping board.
- Place a large frying pan or saucepan over a medium to high heat.
- Add the oil and when it is hot but not smoking, add the garlic.
- Fry for a few seconds until it begins to color, then add the coriander and cumin seeds.
- Stir a little and cook for a further 10-20 seconds to bring out the flavour of the spices, then add the chopped eggplant, tomato, paprika, parsley, three tablespoons of the fresh coriander, and finally the lemon juice.
- Give everything a thorough stir so that all the ingredients are evenly mixed.
- Season with salt and freshly ground black pepper.
- Turn the heat to low and continue to cook for 20-30 minutes, stirring every five minutes to scrape off any caramelized bits that have stuck to the bottom of the pan. The eggplant is ready when it is no longer watery.
- To finish, stir in the remaining coriander and taste for seasoning once more.