Spicy Eggplant

1. 1

   Heat one tablespoon olive oil in a large pan over a medium high beat. Add onions and garlic and cook for about 2-3 minutes.

2. 2

   Add another tablespoon of olive oil and the eggplant. Cook for 5 minutes.

3. 3

   Add paprika, cumin, cayenne, salt and pepper to taste and stir well.

4. 4

   Add a tablespoon of water, reduce heat to medium-low and cover the pan to cook for another 10 minutes. After this your eggplant should be soft (cook covered for a few more minutes if not.) Remove from pan and set aside.

5. 5

   In the same pan heat your last tablespoon of olive oil and cook green pepper over a medium high heat for 3-4 minutes, until slightly tender. Add to the eggplant mixture and allow to cool at room temperature or in the fridge.

6. 6

   Once cooled add diced tomatoes, half of the fresh herbs, salt and pepper to taste and mix well. Top with the remaining herbs. Serve chilled or at room temperature in a pita, over salad greens, on crackers, etc.

* Per serving · 4 servings · Values may vary.

No additional tips available.