Recipe information
Savor the rich and vibrant flavors of our Spanish Eggplant, expertly roasted to perfection and infused with a medley of aromatic spices. Each bite offers a delightful combination of tender texture and a hint of smokiness, complemented by a drizzle of tangy olive oil and fresh herbs. This dish is a celebration of Mediterranean cuisine that promises to tantalize your taste buds and leave you craving more.
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Ingredients
Directions
1. Prepare the Eggplant
Slice the eggplants into 1/2-inch thick rounds and sprinkle with salt. Let them sit for about 30 minutes to draw out excess moisture and bitterness. Rinse and pat dry.
2. Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, cooking until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
3. Cook the Eggplant
Add the eggplant slices to the skillet and cook until they are tender and golden brown, about 8-10 minutes, stirring occasionally.
4. Add the Tomatoes and Spices
Chop the tomatoes and add them to the skillet along with paprika, cumin, salt, and black pepper. Stir well and cook for another 10 minutes until the tomatoes break down and the mixture thickens.
5. Finish and Serve
Remove from heat and stir in the lemon juice and chopped fresh parsley. Adjust seasoning if needed. Serve warm or at room temperature.