Total Time: 45 Minutes Serves: 4
Recipe by: Nargisse Benkabbou
Ingredients:
- 3 tablespoons olive oil
- 2 large eggplants (about 1 ¼ pounds), chopped into 1½-inch chunks
- 4 medium tomatoes (about 1 pound), grated
- 3 garlic cloves, grated
- 2 teaspoons sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon fine sea salt
- 2 tablespoons finely chopped fresh cilantro
- ½ teaspoon honey (optional)
- ½ lemon, juiced (optional)
Directions:
- Heat the olive oil in a large pan over medium and add the eggplant, tomatoes, garlic, paprika, cumin, salt and fresh cilantro.
- Mix the ingredients together with a wooden spoon and cover the pan. Cook over medium-low heat until the vegetables are soft, stirring occasionally to make sure that they don’t stick to the bottom of the pan, about 25 minutes
- Remove the lid and crush the vegetables with the back of the spoon. Cook over medium heat, stirring occasionally, until all the liquid has evaporated, 7 to 10 minutes. Taste and adjust the seasoning, adding salt, honey and lemon juice, if desired.
- Serve warm or cold, garnished with chopped cilantro and a drizzle of olive oil. Keep in the fridge in a sealed container for up to 2 days.