Arabic Eggplant

Name: Arabic Eggplant
Ingredients: 2 pounds eggplant, cut crosswise into 1/2-inch slices; 1 tablespoon kosher salt; 2 ripe tomatoes, peeled; 1/4 cup olive oil; 2 cloves garlic, roasted and peeled; 1/2 teaspoon ground cumin seed; 1 teaspoon sweet paprika; 1/2 cup lemon juice; 1/2 cup coriander leaves

9 ingredients

14 steps

Ingredients

2 pounds eggplant, cut crosswise into 1/2-inch slices
1 tablespoon kosher salt
2 ripe tomatoes, peeled
1/4 cup olive oil
2 cloves garlic, roasted and peeled
1/2 teaspoon ground cumin seed
1 teaspoon sweet paprika
1/2 cup lemon juice
1/2 cup coriander leaves

Directions

1

Put the eggplant in a colander.
2

Add the salt and toss.
3

Set aside to drain for 30 minutes.
4

Core, seed and dice the tomatoes over a bowl.
5

Set the juice and tomatoes aside.
6

Rinse eggplant under cold water.
7

Pat dry.
8

Brush both sides of the eggplant with olive oil and grill over hot coals until golden.
9

Set aside to cool.
10

Combine the tomatoes, garlic, cumin, paprika and lemon juice in a large salad bowl.
11

Add the eggplant and toss.
12

Season to taste with salt and pepper.
13

Garnish with coriander leaves.
14

Serve as a first course.