Holy crap this recipe was good. Soooo soo good. We used it as a side dish- it could work as a salsa-like topping as well.
This is the recipe I used, with a couple changes:
*I had three small eggplants (two regular and one Japanese) rather than one large one.
*I used fresh tomatoes (plum and Cherokee purple) and probably closer to 1.5 cups
*I didn’t really measure the spices
*I omitted parsley because I didn’t have any
*I cooked the eggplant closer to 30 minutes total
*I forgot to add the lemon juice
YUM. I’ve since done it according to the recipe, and that works, too.
1 large eggplant (1 1/4 pounds)
4 garlic cloves, minced
1 cup drained, canned diced tomatoes
3 tablespoons extra-virgin olive oil
3 tablespoons chopped parsley
1 tablespoon cilantro leaves
2 teaspoons sweet smoked paprika
3/4 teaspoon ground cumin
Pinch of cayenne pepper
1 tablespoon fresh lemon juice
Freshly ground black pepper
Heat a large enameled cast-iron casserole. Using a fork, prick the eggplant in a few places. Add the eggplant to the casserole, cover and cook over moderately low heat, turning once, until charred on the outside and soft within, about 40 minutes.
Transfer the eggplant to a colander set in the sink. Using a sharp knife, make a lengthwise slit in the eggplant; let drain for 10 minutes. Scrape the flesh into a bowl, discarding the skin and any hard seeds; mash to a puree and transfer to a large skillet.
Using the side of a large knife, mash the garlic to a coarse paste with 1 teaspoon of salt. Add the paste to the skillet along with the tomatoes, olive oil, parsley, cilantro, paprika, cumin and cayenne. Cook over moderate heat, stirring occasionally, until all the liquid has evaporated, about 10 minutes. Stir in the lemon juice and season with salt and pepper. Serve warm or at room temperatur