Pot Roasted Eggplant With Tomatoes And Cumin
From doreenfish 14 years ago
- approx 1 hour includ to make
- Serves lots
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!! See less
Ingredients
- 1 large eggplant shopping list
- 4 garlic cloves minced shopping list
- kosher or sea salt shopping list
- 1 cup drained ,canned , diced tomatoes shopping list
- 3 tbsps olive oil shopping list
- 3 tbsps chopped parsley shopping list
- 3 tbsps chopped cilantro shopping list
- 2 tsp sweet smoked paprika shopping list
- 3/4 tsp ground cumin shopping list
- pinch of cayenne shopping list
- 1 tbsp lemon juice shopping list
How to make it
- 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.
- 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.
- 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.
- Serve with pita bread, crackers. french bread is good too.
People Who Like This Dish 3
- clbacon Birmingham, AL
- marmielindo Inverness, FL
- glbaskin Nowhere, Us
- doreenfish Thessalon, Canada
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