Pot-Roasted Eggplant with Tomatoes and Cumin

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


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

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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