Smoky Eggplant Zaalout
Heat olive oil in a medium saucepan over medium-low. Add eggplant, tomatoes, garlic, cilantro, lemon juice, honey, smoked paprika, salt, cumin, paprika, and cayenne pepper. Cover and cook, stirring…
- Cook40 min
- Total40 min
- Serves2
- LevelIntermediate
Ingredients
- 1/4 cup olive oil
- 1 medium eggplant (about 18 oz.), peeled and cut into 1-inch chunks
- 2 medium tomatoes (about 14 oz.), seeded and cut into 1-inch chunks
- 3 garlic cloves, smashed
- 2 tbsp. chopped fresh cilantro
- 1 tbsp. fresh lemon juice
- 1 1/2 tsp. honey
- 1 tsp. smoked paprika
- 3/4 tsp. kosher salt
- 1/2 tsp. ground cumin
- 1/2 tsp. paprika
- 1/8 tsp. Cayenne pepper
- fresh cilantro leaves
Method
- Heat olive oil in a medium saucepan over medium-low. Add eggplant, tomatoes, garlic, cilantro, lemon juice, honey, smoked paprika, salt, cumin, paprika, and cayenne pepper. Cover and cook, stirring occasionally, until vegetables are softened, 25 to 30 minutes.
- Uncover pan, and crush vegetables with a potato masher to desired consistency.
- Garnish with a sprinkling of cilantro leaves; serve warm or cold with grilled bread, if desired.
