Middle Eastern cuisine boasts a vibrant array of flavors, and few vegetables capture its essence quite like eggplant. This simple yet deeply satisfying recipe showcases the humble eggplant in a way that highlights its natural sweetness and transforms it into a culinary star. Imagine tender eggplant cubes, bathed in a rich, savory sauce of tomatoes, onions, and aromatic spices – a dish perfect as a hearty vegetarian main course or a flavorful side. The vibrant colors and intoxicating aroma alone will transport you to bustling Middle Eastern markets.
This recipe offers a delicious and accessible approach to incorporating this versatile vegetable into your own cooking. Forget complicated techniques; we'll guide you through each step, ensuring you achieve perfectly cooked eggplant with a stunningly flavorful sauce. Ready to embark on this culinary journey? Let's dive into the step-by-step process!
Tools Needed
- Pan
Ingredients
- Onions: 1 cup, chopped small
- Garlic: 1 tbsp, minced
- Cinnamon: 1 tsp
- Cumin: 1 tsp
- Turmeric: 1 tsp
- Thyme: 1 tsp
- Black Lemon Powder: 1 tsp
- Green Cardamom Pods: 4
- Dried Chili: 2
- Eggplants
- Tomato Sauce: 400ml
- Olive Oil
- Salt
- Black Pepper
- Cilantro/Coriander
Step-by-Step Instructions
Step 1. Sauté Aromatics and Eggplant
- Heat olive oil in a pan over medium-high heat. Add dried chili and green cardamom pods.
- Add onions and garlic, cook for about 3 minutes.
- Add eggplants (pierce them beforehand to prevent exploding). Cook for another 3 minutes.
- Season with salt and black pepper. Add cinnamon, cumin, turmeric, thyme, and black lemon powder.
Step 2. Add Tomato Sauce and Simmer
- Pour in 400ml of tomato sauce (or canned tomatoes). Reduce heat to just below medium.
- Simmer for 6 minutes.
Step 3. Season and Finish
- Taste and adjust seasoning. Stir in cilantro/coriander.
Read more: Arabic Eggplant Recipe: A Simple & Delicious Guide
Tips
- Pierce eggplants before cooking to prevent them from exploding.
Nutrition
- Calories: approximately 250-350
- Fat: 15-25g
- Carbs: 20-30g
- Protein: 5-7g
FAQs
1. Can I use canned diced tomatoes instead of fresh?
Absolutely! Canned diced tomatoes work perfectly well and save you some prep time. Just drain them well before adding them to the pan.
2. What can I serve this eggplant with?
This dish is versatile! It's delicious served with couscous, rice, pita bread, or even as a topping for quinoa. It also pairs well with other Middle Eastern dishes.
This simple Middle Eastern Eggplant with Tomato recipe is a testament to the power of fresh ingredients and minimal effort. Enjoy the vibrant flavors and satisfying texture of this delicious vegan dish, perfect for a weeknight meal or a special occasion. We hope you'll try it and share your culinary creation with friends and family!