Active Time: 30 MinsTotal Time30 Mins
Yield: Serves 6 (serving size: about 1/2 cup)
“I became familiar with smoked paprika at cookery school,” Benkabbou says. “I am so grateful for discovering this flamboyant spice because it gives my zaalouk the smokiness I didn’t know it was missing. Serve this with grilled meat or fish, or as a spread in a sandwich.”
Ingredients
- 1/4 cup olive oil
- 1medium eggplant (about 18 oz.), peeled and cut into 1-inch chunks
- 2medium tomatoes (about 14 oz.), seeded and cut into 1-inch chunks
- 3garlic cloves, smashed
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons honey
- 1 teaspoon smoked paprika
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- Fresh cilantro leaves
Nutritional Information
- Calories 112
- Fat 9g
- Satfat 1g
- Unsatfat 8g
- Protein 2g
- Carbohydrate 10g
- Fiber 3g
- Sugars 6g
- Added sugars 1g
- Sodium 246mg
- Calcium 2% DV
- Potassium 8% DV
- Calories 112
- Fat 9g
- Satfat 1g
- Unsatfat 8g
- Protein 2g
- Carbohydrate 10g
- Fiber 3g
- Sugars 6g
- Added sugars 1g
- Sodium 246mg
- Calcium 2% DV
- Potassium 8% DV
How to Make It
Step 1
Heat olive oil in a medium saucepan over medium-low. Add eggplant, tomatoes, garlic, cilantro, lemon juice, honey, smoked paprika, salt, cumin, paprika, and cayenne pepper. Cover and cook, stirring occasionally, until vegetables are softened, 25 to 30 minutes.
Step 2
Uncover pan, and crush vegetables with a potato masher to desired consistency.
Step 3
Garnish with a sprinkling of cilantro leaves; serve warm or cold with grilled bread, if desired.
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