Method

Serves 4-6

Peel, seed and chop tomatoes.
Peel strips off the aubergines so they are striped. Slice in 1.5cm rounds. At this point most recipes say to salt them but aubergines these days are bred not to be bitter, so I skip that part. 


Fry aubergine slices in a generous amount of oil till they are golden on both sides. 
Remove with a slotted spatular. Chop coarsely and mix in with the tomatoes, garlic, cumin and paprika.
Put all this back in the heated fry pan with a little more oil and cook till dry (about 10mins).


Place in a bowl to cool and add lemon juice, salt and pepper to taste. 
When cool, stir in the green herbs or sprinkle them on top. Serve with lemon wedges.