Moroccan aubergine zaalouk with corn cakes

Ingredients

For 1 serving

• Eggplant150 g
• Chopped tomatoes80 g
• Extra virgin olive oil1 teaspoon
• Garlic1 clove
• Cumin1 pinch
• Paprika1 pinch
• Puffed corn cakes2
• Saltto taste

In season: June – September

Method

1. Wash and trim the aubergines and cut them into roughly 1.5 cm cubes, skin on; peel and chop the garlic.
2. Heat the olive oil in a non-stick frying pan over medium heat, add the aubergine and garlic and cook for 8 minutes, stirring often and adding a splash of water if they stick, until soft and golden.
3. Add the chopped tomatoes, cumin, paprika and salt; stir and bring to a gentle simmer.
4. Cook over medium-low heat for 12 minutes, mashing now and then with a fork, until you have a thick, rustic spread and the liquid has almost evaporated.
5. Let it cool for a few minutes and serve spread on the corn cakes.