North African recipe for a jam-like spread made from aubergines. Tastes best on farmhouse bread or pita.

Ingredients for aubergine marmalade

3 medium-sized aubergines
Salt
7 tablespoons olive oil
3 cloves of garlic, chopped
2 teaspoons paprika powder
1 teaspoon pepper
4 tablespoons of freshly squeezed lemon juice
1 tablespoon chopped parsley

Preparation

Preheat the oven to 180 degrees.
Remove the stem from the aubergines and peel the aubergines.
Cut the aubergines into slices.
Place the slices on kitchen paper and season with salt.
Leave to stand for 30 minutes.
Line a baking tray with baking paper and brush with 3 tablespoons of oil.
Brush the aubergine slices with 2 tablespoons of oil and place on the baking tray. Bake for 20 to 30 minutes until golden brown, turning occasionally.
Place the aubergine slices in a bowl and mash with a fork with the garlic, paprika powder, pepper and a little water.
Heat the remaining 2 tablespoons of oil.
Add the aubergine pulp and fry slowly until the water evaporates.
Stir in the lemon juice and cook for 1 minute.
Arrange the aubergine mash on a plate and garnish with parsley. Serve warm or at room temperature.