Pot Roasted Eggplant With Tomatoes And Cumin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Not sure where I picked up this recipe but it could very well be Food and Wine...I tend to copy recipes in dentist offices but here is another one of my favorite egg plant dips/ appetizers that is so good as a light meal too. Read more ...don't skip the roasting part...adds to the flavor. Of course anything that has cilantro in it is on my list...I love the stuff!! Ingredients:
1 large eggplant |
4 garlic cloves minced |
kosher or sea salt |
1 cup drained ,canned , diced tomatoes |
3 tbsps olive oil |
3 tbsps chopped parsley |
3 tbsps chopped cilantro |
2 tsp sweet smoked paprika |
3/4 tsp ground cumin |
pinch of cayenne |
1 tbsp lemon juice |
Directions:
1. Heat a cast iron frying pan over med-high heat. Prick the eggplant & put in pan...cover and cook until charred on the outside...about 40 mins.
2. Transfer the eggplant to a colander and set in the sink. Using a sharp knife split the eggplant length wise and let it drain about 10 mins.
3. Scrape flesh into a bowl discarding skin and seeds. Mash to a pulp and transfer to a large skillet. Mix all together with the rest of the ingredients and cook until all liquid is gone. Season with lemon juice and s/p.
4. Serve with pita bread, crackers. french bread is good too.
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