Pot Roasted Eggplant, Tomatoes and Cumin
| Servings |
Ingredients
- 1 large eggplant 1 1/4 pounds
- 4 garlic cloves
- kosher salt
- 1 cup drained canned diced tomatoes
- 3 T EVOO
- 3 T chopped parsley
- 1 T cilantro leaves
- 2 tsp sweet smoked paprika
- 3/4 tsp ground cumin
- Pinch of cayenne pepper
- 1 T fresh lemon juice
- freshly ground black pepper
Ingredients
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Instructions
- Arrange eggplant rounds on a baking sheet; lightly coat with olive oil.
- Heat a large enameled cast-iron casserole. Using a fork, prick the eggplant in a few places. Add the eggplant to the casserole, cover and cook over moderately low heat, turning once, until charred on the outside and soft within, about 40 minutes.
- Transfer the eggplant to a colander set in the sink. Using a sharp knife, make a lengthwise slit in the eggplant; let drain for 10 minutes. Scrape the flesh into a bowl, discarding the skin and any hard seeds; mash to a puree and transfer to a large skillet.
- Using the side of a large knife, mash the garlic to a coarse paste with 1 teaspoon of salt. Add the paste to the skillet along with the tomatoes, olive oil, parsley, cilantro, paprika, cumin and cayenne. Cook over moderate heat, stirring occasionally, until all the liquid has evaporated, about 10 minutes.
- Stir in the lemon juice and season with salt and pepper. Serve warm or at room temperature.
Recipe Notes
Adapted from Food and Wine (www.foodandwine.com)