– 4 to 5 small eggplants (or 3 large ones): a total of 550g of cooked flesh is needed
-500g of tomatoes (4 tomatoes in bulk, but it all depends on their size)
-2 cloves of garlic
-2 tablespoons of neutral oil
-1 pinch of Espelette pepper
-1 teaspoon paprika
-1/2 teaspoon cumin powder
-2 tablespoons of olive oil
-1 small bunch of coriander, chopped
-1 small bunch of flat leaf parsley, chopped
Note from Bernard:
to get the characteristic smoky taste of this dish, you need to burn the skin of the eggplants. But you can also put them in the oven near the grill at maximum heat, turning them regularly. The taste will not be quite the same, but will still be very good!
It’s ready! The cooking time will strongly depend on the quality of the vegetables used, so be patient!