Ingredients:
Serves 4

30ml (2tbsp) sirocco masala
150ml ( 2/3 cup) olive oil
juice of one lemon
2 eggplants
4 tomatoes, chopped
1 onion, minced
salt to taste

Combine Sirocco masala , olive oil and the lemon juice. Grill the eggplants in the oven at 205°C (400° F), turning two times until the skin is black and the flesh tender. Set aside to cool.

Remove the skin and press the pulp through a sieve to remove any excess juice. Turn the pulp into a bowl and mash with a fork, add tomatoes and onion. Add the olive oil mix and salt and pepper to taste.