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Pot-Roasted Eggplant With Tomatoes And Cumin

79 faves | 4 recommends

Comments

Interesting dish. I used fresh tomatoes instead of canned and I added pine nuts. You couldn't taste the eggplant at all but it tasted good on fresh cabbata bread.
Beck Vujo   •  16 Jul   •  Report
I also skipped the cilantro and parsley since I didn't have them. Added zucchini and it was grand.
Hillary Mickell   •  13 Jul   •  Report
I skipped the lemon juice, tomatoes, cilantro (coriander), and parsley as I didn't have them in. And guess what? It was delicious! Served it with gnocchi.
Ant Stone   •  24 Jan   •  Report
Makes a great complement to lamb, or among a sampler of middle eastern salads.
John McGeehan   •  23 Jan   •  Report
Not bad. Pretty good spread on top of some good, toasted bread.
Jason Wadsworth   •  20 Jan   •  Report
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Ingredients

1 large eggplant (1 1/4 pounds)

4 garlic cloves, minced

Kosher salt

1 cup drained, canned diced tomatoes

3 tablespoons extra-virgin olive oil

3 tablespoons chopped parsley

1 tablespoon cilantro leaves

2 teaspoons sweet smoked paprika

3/4 teaspoon ground cumin

Pinch of cayenne pepper

1 tablespoon fresh lemon juice

Freshly ground black pepper

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