If you are unsure of how to cook eggplant, give this recipe a go – not only is it scrumptious, but it’s a doddle to do.
2 medium-sized eggplant (aubergine) Flaky sea salt 1 tsp ras el hanout 4-6 smallish vine tomatoes Freshly ground black pepper to taste 1 Tbsp extra virgin olive oil
1 Preheat oven to 200°C (400°F). Trim eggplants then cut them in half down the length. Score the cut surfaces with a sharp knife. Line a shallow roasting tin with baking (parchment) paper and put in the eggplant. Sprinkle cut surfaces with ½ teaspoon of flaky sea salt then with the ras el hanout. Gently massage the salt and spice over the cut surfaces.
2 Thinly slice tomatoes with a serrated knife. Arrange tomatoes on top of eggplants, season with a little more salt and pepper to taste, and drizzle with oil. Bake for about 45 minutes, until the eggplant are very tender and coloured on top.
3 Serve hot, hottish or at room temperature.
I like these with a few dollops of yoghurt and maybe something like a fluffy bowl of burgul or a rice pilaf, and a green salad with lots of interesting peppery leaves such as rocket (arugula) and nasturtium, and a good handful or coriander (cilantro).
And you can easily bake more to feed a crowd!