Recipe Ingredient
- 1 kg (2 lbs.) eggplants
- 4 - 5 cloves garlic
- 1 1/2 tsp cumin
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/3 cup olive oil
- 1/2 cup water
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh cilantro
- 3 tbsp lemon juice
Instructions
- Peel and chop the eggplant into 1/4in cubes. Place in a deep skillet with garlic, spices, olive oil and water.
- Cover, and cook for about 20 minutes over medium to medium-high heat, stirring occasionally. Add a little water during the cooking if necessary.
- When the eggplant is very tender, mash it with the back of a spoon. Add the parsley, cilantro and lemon juice, and cook for another few minutes to reduce any liquids. Remove from the heat.
- Serve the eggplant puree at room temperature or chilled. If desired, garnish with a little fresh parsley or a sprinkle of crushed red pepper flake.
