Mediterranean Eggplant Saute
It’s a simple, one-pan recipe bursting with Mediterranean flavor: silky eggplant, sweet shallots, juicy tomatoes, and the warm embrace of cumin, garlic, and paprika. Every bite tastes like sunshine and spice — the kind of comforting, colorful food that makes you slow down and savor.
Ingredients
- 3 tbsp. extra-virgin olive oil
- 1 large shallot (coarsely diced)
- 2 cloves garlic (minced)
- 1 tsp. ground cumin
- 2 tsp. Spanish paprika
- 1 tsp. salt
- 1 large eggplant
- 1 1/2 cups cherry tomatoes
- 2 whole plum tomatoes (grated)
- 2 tbsp. cilantro leaves (snipped or chopped)
- 1 tsp. fresh lemon juice
- 1 tbsp. Balsamic vinegar (optional)
Instructions
- Chop shallots and mince garlic and add to 2 tbsp. olive oil in a large skillet. Cook over medium-low heat until shallots are translucent and just beginning to brown.
- Meanwhile, cut ends off eggplant and cut eggplant into cubes, about 1/2-3/4-inch in size. Keep skins on the eggplant for this dish. Set aside.
- Cut cherry tomatoes in half, and grate the plum tomatoes on a cheese grater. Set aside.
- Add spices and salt to the shallot mixture and continue to cook over medium heat for a few minutes, so bloom the spices. Add eggplant to the pan and continue to cook until eggplant is softened and edges are getting a little bit browned. Reduce heat to low.
- Add cherry and grated tomatoes and simmer until tomatoes are softened and blended with eggplant and shallots. Add cilantro and lemon juice. Stir well.
- At this point, you can serve right away, or remove from the heat and reheat when ready to serve.