- 5 cloves garlic
- 20 g Italian parsley, finely chopped
- 500 g brinjals, sliced into chunks
- 2 ml salt
- 10 ml ras el hanout, plus extra for sprinkling*
- 45 ml lemon juice
- 30 ml argan or extra virgin olive oil
- chilli flakes, for sprinkling
- For the rose-water yoghurt, combine
- 150 g natural yoghurt
- 30 ml rose-water
Using a pestle and mortar, cream together the garlic and parsley, then toss the brinjal into the mixture with the salt, ras el hanout and lemon juice.
Heat the oil in a heavy-based frying pan then fry the brinjal until golden brown. Serve with a dollop of the rose-water yoghurt and sprinkle with ras el hanout and chilli flakes.
Serve with warm flatbread or pita bread.
Cook’s notes: This traditional Moroccan dish makes the most of brinjals. In addition to being extremely moreish, brinjals act as a diuretic, have cancer-fighting properties and may help lower bad cholesterol. They also contain powerful antioxidants, vitamins E and C, and selenium.
*Ras el hanout is a North African spice blend that can be bought ready-made at selected spice shops, or make your own ras el hanout mix and store in an airtight container.