Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Eggplant 1/2 ts Cumin
1 ea Garlic clove, slivered 2 tb Olive oil
2 tb Parsley, chopped 2 tb Lemon juice
2 ea Cilantro sprigs, chopped Salt
1/2 ts Paprika

Stud the whole eggplant with garlic s;livers using a paring knife to
"drill" holes in the flesh. Bake the eggplant at 400F until very
soft. Remove from the oven let cool.

When cool enough to handle, rub the skin off the eggplant squeeze
the pulp to extract the juice, or scoop out the pulp sit in a
colander to drain. Discard the bitter liquid.

Mash the eggplant garlic slivers (don't use a blender as it will
spoil the character of the dish).

Add herbs spices mix well. Fry in the oil over moderate heat,
turning the eggplant often with a perforated spatula until all the
liquid has evaporated the eggplant has been reduced to a thick
black jam. Sprinkle with lemon juice, taste for salt readjust the
seasoning if necessary. Serve warm or slightly cooled. Decorate with
baby tomatoes if desired.

Paula Wolfert, "Couscous Other Good Food From Morocco"
Submitted By MARK SATTERLY On 12-01-94

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