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Eggplant Hash

the.instructor's picture
Ingredients
  Eggplants 2 1⁄2 Pound, stems trimmed, diced (2 In Number)
  Onions 2 Medium, diced
  Ground cumin 2 Teaspoon
  Paprika 1 Teaspoon
  Olive oil/Salad oil 1⁄4 Cup (4 tbs)
  Firm ripe tomatoes 2 Medium
  Chopped fresh cilantro 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Salt To Taste
Directions

Divide eggplant and onion between 2 baking pans, 10 by 15-inch size.
Mix the cumin, paprika, and oil equally into each pan.
Bake, uncovered, in a 400° oven until eggplant is brown on edges, about 30 minutes; stir once with a wide spatula.
Scrape vegetables into 1 pan.
Return to oven; bake until eggplant is very soft when pressed, about 30 minutes.
Core and dice tomatoes and mix with vegetables.
Bake until tomatoes are soft, about 15 minutes more.
Stir in cilantro and lemon juice; season to taste with salt.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Eggplant
Interest: 
Healthy

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