Name: Pot-Roasted Eggplant with Tomatoes and Cumin
Yield: 4
Ingredients: 1 large eggplant -; 4 clove garlic -; Kosher salt -; 1 c. drained -; 3 tbsp. extra-virgin olive oil -; 3 tbsp. chopped parsley -; 1 tbsp. Cilantro leaves -; 2 tsp. sweet smoked paprika -; 3/4 tsp. ground cumin -; 1 pinch of cayenne pepper -; 1 tbsp. fresh lemon juice -; Freshly ground black pepper -

Pot-Roasted Eggplant with Tomatoes and Cumin

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Pot-Roasted Eggplant with Tomatoes and Cumin

1. 1 large eggplant -

2. 4 clove garlic -

3. Kosher salt -

4. 1 c. drained -

5. 3 tbsp. extra-virgin olive oil -

6. 3 tbsp. chopped parsley -

7. 1 tbsp. Cilantro leaves -

8. 2 tsp. sweet smoked paprika -

9. 3/4 tsp. ground cumin -

10. 1 pinch of cayenne pepper -

11. 1 tbsp. fresh lemon juice -

12. Freshly ground black pepper -

How to cook deliciously - Pot-Roasted Eggplant with Tomatoes and Cumin

1. Stage

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.

2. Stage

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.

3. Stage

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.