Arabic Eggplant

Ingredients

• 2 pounds eggplant, cut crosswise into 1/2-inch slices
• 1 tablespoon kosher salt
• 2 ripe tomatoes, peeled
• ¼ cup olive oil
• 2 cloves garlic, roasted and peeled
• ½ teaspoon ground cumin seed
• 1 teaspoon sweet paprika
• ½ cup lemon juice
• ½ cup coriander leaves

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    197 calories; 14 grams fat; 1 gram saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 3 grams protein; 1788 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Put the eggplant in a colander. Add the salt and toss. Set aside to drain for 30 minutes.
2. Core, seed and dice the tomatoes over a bowl. Set the juice and tomatoes aside. Rinse eggplant under cold water. Pat dry. Brush both sides of the eggplant with olive oil and grill over hot coals until golden. Set aside to cool.
3. Combine the tomatoes, garlic, cumin, paprika and lemon juice in a large salad bowl. Add the eggplant and toss. Season to taste with salt and pepper. Garnish with coriander leaves. Serve as a first course.

About 1 hour