Unleash Flavor Best Middle Eastern Eggplant Recipe Ever
Author:antaki
Total Time:65 minutes
Yield:4 servings 1x
Description
Discover a toprated Middle Eastern eggplant dish that bursts with flavor and is perfect for any occasion Try this easy and delicious recipe now
Ingredients
Scale
2 medium-sized eggplants (about 1 pound each)
1/4 cup olive oil, plus extra for drizzling
1 medium onion, finely chopped
4 cloves of fresh garlic, minced
1 bell pepper, diced (red, yellow, or green)
1 can (14 oz) of diced tomatoes
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
Salt and pepper, to taste
Fresh parsley or cilantro, chopped (for garnish)
Yogurt or tahini (optional for serving)
Instructions
Preheat the oven to 400°F (200°C).
Slice eggplants in half lengthwise and score the flesh in a diamond pattern. Drizzle with olive oil and sprinkle with salt. Place cut side down on a baking sheet.
Roast eggplants for 25-30 minutes until the flesh is soft and golden.
Heat olive oil in a large skillet over medium heat. Sauté chopped onion until translucent, about 5-7 minutes.
Add minced garlic and diced bell pepper, cooking for another 5 minutes.
Incorporate canned tomatoes and tomato paste, then add spices (cumin, coriander, paprika, cayenne, salt, and pepper). Simmer for 10 minutes.
Scoop out some roasted eggplant flesh and mix it into the vegetable mixture in the skillet.
Fill eggplant halves with the vegetable mix and return to the oven for another 10-15 minutes.
Serve warm with yogurt or tahini, garnished with fresh herbs.
Notes
A delightful Middle Eastern eggplant recipe that is easy to prepare, budget-friendly, and bursting with comforting flavors.
