SPICED EGGPLANT

Instructions:

3 large eggplants
2 large garlic cloves, thinly sliced
2 bay leaves, cut in half a few sprigs of fresh thyme, snipped into short lengths
2 tbsp tomato paste
1 tbsp mild curry powder
5 tsp ground cumin
4 tbsp olive oil
a handful of fresh cilantro leaves, chopped
sea salt and freshly milled black pepper

Preheat the oven to 400 F (200 C).

Cut the eggplants in half lengthwise with a sharp knife, then make deep incisions in a small diamond pattern in the flesh of each half without cutting through the skin.

Push the garlic slices, bay leaves, and thyme sprigs into the incisions (the handle of a teaspoon is good for this), then spread the tomato paste over the top and sprinkle with the spices. Season with salt and pepper, and drizzle with a little of the oil.

Sandwich the halves back together, then wrap each eggplant tightly in foil, making sure the whole vegetable is covered. Place in a roasting pan and bake for about 1 hour until soft.

Unwrap the eggplants while theyâ€™re still hot and separate the halves. Using a spoon, scoop and scrape out the flesh into a sieve suspended over a bowl. Pick out and discard the bay leaves and herb stalks. Leave the eggplant flesh to drain for about half an hour, then turn it out onto a cutting board and chop roughly.

Place a large, heavy skillet over high heat. When hot, pour in the remaining oil and heat it until you can see a haze rising. Add the eggplant flesh and cook for about 5 minutes until the mixture becomes darker in color and looks quite dry. Stir in the cilantro, and check and correct the seasoning if necessary.

Serve immediately. SERV E S 4

SPICED EGGPLANT

Instructions:

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