serves 4
1 large eggplant
2 teaspoons ground cumin
1 garlic clove, crushed
juice of ½ lemon
olive oil to coat pan
salt and pepper to taste
2 tablespoons extra virgin olive oil
2 tablespoons chopped cilantro or parsley
toasted pita bread strips, to serve
Preheat oven to 425 F. Prick the eggplant several times with a fork and place on an oiled baking sheet. Bake for 40-50 minutes, or until the skin is wrinkled and the eggplant has collapsed. Remove from the oven and set aside to cool. Put the cumin in a small frying pan and toast over medium heat for 1-2 minutes, or until the color deepens and the cumin is fragrant. Set aside to cool. Cut open the eggplant, scoop the flesh into a sieve and leave to drain for 5 minutes. Finely dice the eggplant and place in a serving bowl. Stir in the toasted cumin, garlic, lemon juice, olive oil and coriander and season to taste with sea salt and freshly ground pepper.
Serve with toasted pita bread strips.