This is lovely! Good on its own with some bread or as part of a tapas meal.
2 tablespoons olive oil
2 firm aubergines (diced)
1/2 teaspoon cumin seeds
salt & pepper
1 large onion (finely sliced)
1 tablespoon fresh parsley (finely chopped)
70g Manchego cheese (grated – optional)
Sprinkle the cumin and a little salt & pepper over the aubergine. Heat 1 tablespoon of olive oil over a medium heat in a frying pan and add the aubergine. The oil will disappear at first but the aubergine will gradually release it back to the pan. Fry gently for about 8-10 minutes until they turn golden and soften slightly.
Place a seive over a bowl and drain the oil and any juices from the pan. Return the juices to the frying pan and gently fry the onions for about 15-20 minutes until they brown and caramelise. Add the aubergine and cook for another 5 minutes. Remove from the heat and stir in the parsley. Cover and cool to room temperature.
Sprinkle the Manchego cheese over the mixture and another tablespoon of olive oil. Serve with some crusty bread.