Eggplant puree with baked flatbread

Ingredients for 4 servings:

• 1 kg eggplant(s), small
• 60 ml olive oil
• 2 cloves garlic
• 1 tsp sweet paprika powder
• Pepper, ground
• 3 small flatbreads
• 1 egg white
• 2 tbsp cumin, whole

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

From steamed eggplants

Peel the eggplants and cut into 2 cm cubes. Large eggplants must be salted beforehand to remove the bitterness. Then steam them in a steamer with the lid closed over boiling water for 30 minutes. Preheat the oven to 180°C. Cut the fresh flatbreads lengthwise, brush with beaten egg white, and sprinkle with cumin. Instead of 3 small flatbreads, use 3 half flatbreads of regular size. When the eggplants are steamed, place them in the oven for 10-15 minutes to bake until crispy. Heat 60-80 ml of olive oil in a large pan over medium heat. Crush the garlic cloves. Add the steamed eggplants to the pan with the oil, garlic, paprika, and pepper, reduce the heat, and cook for 10 minutes, stirring constantly, until the eggplants are very soft. After baking, break the bread into pieces and serve with the puree. This dish originates from Morocco. It’s a main course, but smaller portions also make a great side dish for barbecues, where the bread is toasted on the grill.