Zaalouk

Peel the aubergines in stripes and cut them into 2 cm cubes. Score the tomatoes, cover them with boiling water for 1 minute, then slip off the skins and chop them. Crush the garlic.

Put the aubergine, tomatoes, garlic, ground cumin, sweet paprika, cayenne pepper, 5 tablespoons of the olive oil and a teaspoon of salt in a wide pan with the 100 ml of water.

Cover and cook over medium-low heat for 25 minutes, stirring now and then, until the aubergine is completely collapsed.

Uncover, raise the heat and cook for 15 minutes more, mashing with a wooden spoon as you go, until the water has gone and the oil comes back to the surface.

It should be thick enough to hold a spoon mark. Watery zaalouk has not been cooked long enough.

Squeeze in the juice of the lemon, chop the coriander and parsley and stir in most of them, and check the salt.

Serve warm or at room temperature with the rest of the herbs and the remaining 2 tablespoons of olive oil drizzled over, with the gluten-free bread to scoop, if you like.