Moroccan smoky aubergine salad (Zaalouk)

1. Prick the aubergines with a fork and roast over a gas flame, on a grill or in a 230 °C oven for 25-30 minutes until the skin is charred and the inside completely soft.

2. Leave to cool slightly, halve them, scoop out the flesh and chop it roughly with a knife.

3. Peel and chop the tomatoes and crush the garlic.

4. Fry the garlic in half the olive oil in a frying pan for 1 minute, add the tomatoes, cumin, paprika and salt and cook for 10 minutes.

5. Add the aubergine and cook for another 10 minutes, mashing it with a fork, until thick and creamy; stir in the coriander and lemon juice at the end.

6. Serve warm or cold, drizzled with the remaining olive oil, with bread.

Tip: Zaalouk is the king of Moroccan cooked salads, halfway between a salad and a dip. Charring the aubergines gives the characteristic smoky taste, and that's the whole point. If you don't have a gas flame, it works well under the oven grill too, just turn them often.