Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.This is rather like the salad that you find in Turkish restaurants, and it's a great dish to just put on the table as a sharing starter.
You can make this as fine or as coarse as you like, and I prefer chopping the ingredients by hand, but you could also give all the ingredients a whizz in a food processor if you wish.
3 medium-sized aubergines
2 cloves of garlic, preferably new-season's, peeled and crushed
1 red chilli, halved, seeded and finely chopped
350-400g ripe tomatoes, finely chopped
4 spring onions, finely chopped
150ml extra virgin olive oil
Salt and freshly ground black pepper
2-3tbsp chopped coriander leaves
Cook the whole aubergines on a barbecue or under a hot grill, for about 15 minutes, turning them every so often until the skin blackens.
Remove from the grill and then leave the aubergine to cool a little.
Cut the aubergines in half and scoop out the flesh as close to the skin as you can to get a really good smokey flavour.
Chop the flesh over several times until it's almost a purée, then put it into a bowl with the garlic, chilli, tomatoes, spring onions, olive oil and coriander. Season and mix well with a spoon.
Serve at room temperature with some warm flatbread.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments