Warm Moroccan Aubergine & Tomato Salad
Bring a big pot of water to boil, lower the heat to medium-high and add your diced aubergine. Cook for 15-18 minutes, or until the aubergines have completely cooked trough. We are not looking for al dente here, they have to be very soft. Drain, and set aside.
Cut your tomatoes in half, lengthwise. Grab a box grater and grate your tomatoes face down until the only thing your left holding is the skin. Be careful not to hurt yourself.
Heat up a sauce pan on medium heat and add olive oil, tomato pulp & juice, tomato paste and garlic. Cook your tomato sauce for 5 minutes and add your cooked aubergine. Using a potato masher, crush the aubergines and stir. The consistency here is up to you. I like to leave mine just a little chunky.
Add your cumin, salt and paprika and stir again. Cook for another 4-5 minutes (more if you want all the water to evaporate) or until you get the thickness you like.
Remove from heat and serve with some olive oil, cilantro and of course, your favourite bread.