Aubergine

This recipe is deceivingly simple but so flavourful.

I’ve written before about the special place my heart holds for Tunisia, my dear friend Synda, and our shared love of cooking. This is a recipe she taught me, many years ago, a Tunisian classic called Ommek Houria. It’s kind of like a pesto, maybe more of a spread… some people even call it carrot caviar! You can learn from the pro and watch Synda preparing it on her beautiful online Tunisian cooking show here! I love this recipe because the ingredients are fairly commonplace, but the flavour combination is new and exciting.

A couple months ago, I volunteered to cook a benefit dinner to raise funds for the Madagascar School Project, and for the appetizers, I made little crostini (baguette toasts) with Ommek Houria, and also Slata Mechouia (a Tunisian dish of gilled pepper, onion, garlic, tomatoes all mashed up with