Pot-Roasted Eggplant with Tomatoes and Cumin
- 1 large eggplant, 1 1/4 pound
- 1 Tbsp fresh lemon juice
- pinch of cayenne pepper
- 0.75 tsp ground cumin
- 2 Tbsp sweet smoked paprika
- 1 Tbsp cilantro leaves
- 3 Tbsp chopped parsley
- 3 Tbsp extra virgin olive oil
- 1 cup drained, canned diced tomatoes
- kosher salt
- 4 clove garlic, minced
- freshly ground black pepper
1. Heat a large enameled cast-iron casserole. Using a fork, prick the eggplant in a few places. Add the eggplant to the casserole, cover and cook over moderately low heat, turning once, until charred on the outside and soft within, about 40 minutes.
2. Transfer the eggplant to a colander set in the sink. Using a sharp knife, make a lengthwise slit in the eggplant; let drain for 10 minutes. Scrape the flesh into a bowl, discarding the skin and any hard seeds; mash to a puree and transfer to a large skillet.
3. Using the side of a large knife, mash the garlic to a coarse paste with 1 teaspoon of salt. Add the paste to the skillet along with the tomatoes, olive oil, parsley, cilantro, paprika, cumin and cayenne. Cook over moderate heat, stirring occasionally, until all the liquid has evaporated, about 10 minutes. Stir in the lemon juice and season with salt and pepper. Serve warm or at room temperature.