Arabic Eggplant
- Total Time
- About 1 hour
- Rating
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Ingredients
- 2pounds eggplant, cut crosswise into ½-inch slices
- 1tablespoon kosher salt
- 2ripe tomatoes, peeled
- ¼cup olive oil
- 2cloves garlic, roasted and peeled
- ½teaspoon ground cumin seed
- 1teaspoon sweet paprika
- ½cup lemon juice
- ½cup coriander leaves
Nutritional analysis per serving (4 servings)
199 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 3 grams protein; 783 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the eggplant in a colander. Add the salt and toss. Set aside to drain for 30 minutes.
- Step 2
Core, seed and dice the tomatoes over a bowl. Set the juice and tomatoes aside. Rinse eggplant under cold water. Pat dry. Brush both sides of the eggplant with olive oil and grill over hot coals until golden. Set aside to cool.
- Step 3
Combine the tomatoes, garlic, cumin, paprika and lemon juice in a large salad bowl. Add the eggplant and toss. Season to taste with salt and pepper. Garnish with coriander leaves. Serve as a first course.
Private Notes