Pot-Roasted Eggplant with Tomatoes and Cumin

Pot-Roasted Eggplant with Tomatoes and Cumin
Photo by Quentin Bacon


  • 2 teaspoon(s) sweet smoked paprika
  • 1 large eggplant
  • 3 tablespoon(s) extra-virgin olive oil
  • 1 tablespoon(s) cilantro leaves
  • Freshly ground black pepper
  • 1 tablespoon(s) fresh lemon juice
  • 4 clove(s) garlic
  • + 5 more ingredients
    • pinch(s) of cayenne pepper
    • Kosher salt
    • 3 tablespoon(s) chopped parsley
    • 0.75 teaspoon(s) ground cumin
    • 1 cup(s) drained

Heat a large enameled cast-iron casserole. Using a fork, prick the eggplant in a few places. Add the eggplant to the casserole, cover and cook over moderately low heat, turning once, until charred on the outside and soft within, about 40 minutes. Transfer the eggplant to a colander set in the sin...

View full recipe at Food & Wine


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