Ingredients

• 3 x Medium eggplants

• Olive oil

• 6 x Garlic cloves - diced

• 4 x Medium tomatoes - peeled and deseeded or 1 x Tin Italian diced tomatoes

• 1 x Tablespoon sweet paprika

• 1 x Teaspoon aleppo pepper

• 1 x Teaspoon freshly ground pepper

• 1 x Tablespoon tomato paste

• 1 x Cup loosely chopped parsley including top stems

• 2 x Tablespoons lemon juice

• Salt to your taste or special diet

Preparation

Cut the eggplants in half length ways, lightly cover with olive oil and place in a hot oven at 200c. Roast for about 30 minutes until you see the skin crinkling and the flesh very soft.

Taking care not to burnyour self, remove the inside flesh and set aside saving the juices in the pan. Discard the skins.

Next peel and seed the tomatoes and in a pan over a low heat, allow the tomatoes to break down releasing all of their liquid - stirring to give a rich sauce. If using tin tomatoes, add to pan and stir as it reduces a little.

Now add the garlic, spices and aleppo pepper to the tomatoes, stir well than add the tomato paste and the reserved eggplant flesh and juice and the lemon juice.

Continuous stirring to bring all the flavours together then add the chopped parsley. You will now have a wonderful North African salad or condiment to pair with roast lamb or roasted vegetables.

Important: Take care when removing the eggplant skins. The eggplants should be allowed to cool a little but burns could still happen.