Eat this eggplant warm or cold. It's delicious by itself, but can also be served with a grain (rice, buckweat, millet)

Makes: 4 servings     Total time: 25-30 minutes

 

Israeli eggplant with tomatoes and spices

Ingredients:

  • 1 large eggplant
  • 1 bell pepper (any color)
  • 3 cups diced tomatoes 
  • 5 cloves garlic
  • 2 teaspoons paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon tumeric
  • 1/2 teaspoon salt
  • 1 tablespoon honey
  • 3-4 tablespoons olive oil

Directions:

  1. Preheat oven to 350°F. Cut eggplant into 1/4-1/2 inch circles. Place on an baking sheet coated with olive oil and bake for ~15 minutes (flip after 7-8 minutes), or until lightly browned and softened. 
  2. While eggplant is in the oven, dice the bell pepper and finely chop the garlic.
  3. In a large pan, add remaining olive oil, bell pepper and garlic. Sauté until garlic is slightly golden. 
  4. Once the eggplant is ready, add the eggplant, diced tomatoes, paprika, cumin, cayenne, tumeric, salt, and honey to the pan. Sauté over medium heat for ~10 minutes, making sure the eggplant is well coated by the tomato mixture. 
  5. Can be served warm or cold.