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Moroccan eggplant and tomato cooked down to a soft chunky dip, warmed with cumin and paprika. Simmered rather than blended, so it keeps some texture.
Peel and dice the 3 eggplants into 2 cm cubes and cook them in 40 ml of the olive oil in a wide pan over medium heat for 12 minutes, stirring often, until soft and starting to break down.
Add the chopped tomatoes, the 15 g garlic, the cumin, the paprika and the chili powder and cook for 15 minutes, mashing occasionally with the back of a spoon, until it turns into a thick chunky compote.
Season with the salt and cook 3 minutes more until any excess liquid has cooked away and the mixture holds together on a spoon.
Take off the heat, stir in the chopped cilantro, a squeeze of the lemon and the remaining olive oil.
Serve warm or at room temperature with bread for scooping.
