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Aubergines in the Moorish style

Aubergines in the Moorish style (Mediterranean Cuisine p111)


  • 1 kg Aubergines
  • 75g Pancetta
  • 1 tbsp Coriander Leaves
  • 1 tsp ground Coriander
  • 2 tbsp grated parmesan
  • Ground pepper
  • Lemon


  1. Peel and quarter eggplants and steam for 15-20 minutes until tender
  2. Chop pancetta and cook in frying pan over moderate heat until fat runs but to not crisp
  3. Roughly chop eggplant and add to pan with pancetta.
  4. Stir in coriander, grated cheese and pepper
  5. Add a good squeeze of lemon juice.