This simple dish will wow your guests. Full of flavors originating from North Africa that are now found all over Spain, this mixture of bitter, sweet and warm spiced notes works perfectly with the eggplant. Use this as a tapas or accompaniment.
Alicante Eggplants
Chef Claudia Galofre-Krevat
2-4
30 minutes
20 minutes
Spanish
Appetizer
This simple dish will wow your guests. Full of flavors originating from North Africa that are now found all over Spain, this mixture of bitter, sweet and warm spiced notes works perfectly with the eggplant. Use this as a tapas or accompaniment.
Ingredients
1 large eggplant
1 large onion cubed
⅓ cup olive oil
1 tbsp sumac
1 tsp cumin
1 tsp cinnamon
1 tbsp salt
¼ cup cilantro, chopped
Pomegranate molasses, as garnish
⅓ cup slivered almonds, as garnish
blank
Baking Sheet
Directions
Preheat oven to 375°F.
Slice eggplant into ¼ inch rounds. Place eggplant in a bowl and salt. Leave for at least 30 minutes, this will remove excess moisture and some of the bitterness.
Discard excess moisture that might have settled in the bowl, and pat eggplant slices dry with a paper towel.
In a large bowl combine the eggplant with onion, spices and salt.
Place on a parchment lined baking sheet and roast for 20 minutes, or until softened.
When done, place in a serving bowl and mix with the cilantro and desired amount of pomegranate molasses. Top with slivered almonds and enjoy.