Mediterranean Braised Eggplant
Ingredient List:
1-2 small eggplants, between 8-10 ounces each
3 tablespoons of oil (Veggie oil is fine)
2 cloves of garlic
1 tablespoon of tomato paste
2 teaspoons of paprika
1 teaspoon of salt
1 teaspoon of coriander
1/2 teaspoon of sugar
1/2 teaspoon of nutmeg
1/2 teaspoon of freshly ground ginger
1/2 teaspoon of cumin
For garnish:
2 tablespoons freshly cut cilantro
2 tablespoons of whole milk yogurt
Directions:
Cut top and bottom off eggplant, and then cut in half lengthwise, then into wedges.
In a pan, add oil and garlic, cook for about 30 seconds, then add tomato paste and spices. Work the tomato paste around, and gently toast it and the spices.
Add eggplant. It’ll be a bit crowded, this is ok. Add 2/3 cup of water, heat on high until boiling. Lower to a fast simmer (med-low heat), and braise for 15 minutes.
After 15 minutes, shake the pan, the eggplant should settle down into a single layer.
Let it simmer for another 12-15 minutes, thickening braising sauce into a glaze. Once glaze has thickened, add salt and pepper to taste.
While it’s braising, prepare the cilantro.
Add eggplant to plate, drizzle yogurt over it, and sprinkle some cilantro over.
Serve and enjoy!
How to Reach Us
We would love to hear from you!
West Linn, OR
97068
(877) 635-6049
Recent Comments