Chargilled aubergine on spicy baharat tomato sauce/ Recipe & image by Sharon Minkoff

Simple and satisfying. This dish is full of flavour. You will need baharat , a spice mix used in North African and Middle Eastern food. You can buy it ready made or make your own



I onion chopped

I clove garlic crushed

I can tomatoes

I generous tbsp. tomato puree

1.5 heaped tsps. baharat(recipe below).

I bay leaf

1 tsp salt

¼ tsp sugar

I chili (optional)

2 aubergines

Greek yoghurt

cilantro (fresh coriander)



2 tbsps. blackpepper

2 tbsps.  paprika (I usedsmoked)

1 tbsp. Coriander seeds

1 tbsp. cinnamon

1 tbsp. cloves

1.5 tbsps. cumin

1/2 tsp. cardamom

2 tsps. nutmeg

Grill the aubergines over an open flame (you can use the gas ring on your stove). Keep turning them (with tongs) until they are black and soft all through. Remove and allow to cool.

Meanwhile, make the tomato sauce. Sautee onion and garlic, then add other ingredients. Keep cooking till you have a thick sauce. Adjust salt and sugar seasoning.

Peel the charred skin from the cooled aubergine. It should come away easily. Don’t be too thorough because the flecks of black give the wonderful smoky flavour essential to this dish.

Spoon the sauce onto a plate. Cut the aubergine in half, splay open and lay on the sauce. Add a big dollop or two of thick Greek yoghurt and garnish with fresh coriander and mint.

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