Step 1

Roast in the oven at 250°C or 482°F until soft. Takes about 20 minutes. If it needs longer, give it longer. the eggplant needs to be fuly cooked and soft.

Step 2

When cooked remove the flesh and roughly chop it up. Set aside until needed.

Step 3

Blanch, peel and deseed the tomatoes. Press the juice from the seeds by rubbing through a sieve. Dice into large pieces and set aside along with the juice.

Step 4

Heat a skillet with oil until it just starts to smoke. The aubergine and tomatoes are still watery and we want to condense that all into a homogenous creamy chunky stew.

Step 5

Once the skillet is hot, turn the heat to medium and add the eggplant along with the garlic. Cook and stir for a few minutes taking care not to burn it.

Step 6

Next, add the tomatoes along with the juice if you used fresh tomatoes. Let it stew for a few minutes until they start breaking up a bit.

Step 7

Add the spices along with the salt and sugar. Cook a bit longer.

Step 8

When it's ready it's should not be wet but nice and creamy. You'll know when it's ready.

Step 9

Give it a taste and adjust the seasoning if you want. Add the lemon juice little by little according to your taste along with the chopped herbs. Let it cool down to room temperature.

Step 10

Put into a bowl or keep in the pan before drizzling with plenty of olive oil, adding some more herbs and freshly cracked black pepper. Serve with flatbread or flour tortillas along with optional dukkah or za'atar seasoning.