Spicy aubergine dip

A VegHead reverse engineering of an oft ordered entree from our favourite local Moroccan restaurant (Al Fassia - in Windsor). Al Fassia serves this on a bed of finely chopped lettuce, the fresh green of which offsets the brilliant red of the dip in a dramatic manner. If you choose to do it that way, do not spoon the aubergine dip onto the lettuce until just before you serve, or the leaves will wilt and stain.

What goes in:

• One medium sized aubergine
• One medium tomato, finely chopped
  
• A few thin slices of onion - finely chopped
  
• One small crushed clove of garlic
• Two tablespoons of harissa paste
• Juice of half a medium lemon
  
• Olive oil

The making:

• Quarter the aubergine lengthways. Holding the skin against your hand, grate the flesh (use the medium to large holes on your grater)
• Saute the aubergine, onion and garlic in olive oil. Do not allow to stick.
  
• Add the harissa paste and continue to cook for another minute or two
• Add the tomato and tomato
• Simmer until the juices from the tomato have mostly evaporated
• Stir through the lemon juice
  

Serve warm with toasted pita bread (can therefore be made ahead of time)