Aubergine and tomato zaalouk with endive

Ingredients

For 1 serving

• Eggplant450 g
• Tomatoes300 g
• Garlic3 cloves
• Cuminto taste
• Paprikato taste
• Extra virgin olive oil3 teaspoons
• Cilantroto taste
• Belgian endive3
• Saltto taste

In season: July – September

Method

1. Wash the aubergine and tomatoes; cut the aubergine into cubes of about 1.5 cm and the tomatoes into smaller dice; peel and chop the garlic.
2. Heat the oil in a frying pan over medium heat, add the garlic, cumin and paprika and stir for 30 seconds, until fragrant.
3. Add the aubergine, tomatoes and a pinch of salt, cover and cook over medium-low heat for 20 minutes, stirring and mashing with a wooden spoon as you go, until the aubergine has collapsed and the liquid has almost evaporated.
4. Let it cool slightly, check the salt and finish with chopped fresh coriander.
5. Separate the chicory leaves, rinse them and serve them alongside the dip to use as little spoons.