Baked Eggplant with Tomatoes, Garlic And Paprika
Simple and delicious meal of baked eggplant with tomatoes and garlic.
For the salad
- 1¼ lbs eggplant
- 4 garlic cloves (minced)
- ¾ tsp ground cumin
- 1 cup canned diced tomatoes (drained)
- 3 tbsp extra-virgin olive oil
- 3 tbsp parsley (chopped)
- 1 tbsp cilantro leaves
- 2 tsp sweet smoked paprika
- 1 pinch cayenne pepper
- black pepper (freshly ground)
- 1 tbsp fresh lemon juice
On a cutting board, slice the eggplant into long pieces.
Preheat oven to 450 degrees.
Spray a baking pan with cooking spray and add the eggplant slices in the baking pan and cover with the tomatoes.
Sprinkle with salt, seasoning and drizzle with olive oil.
Bake uncovered for about 10 minutes.
Sprinkle on top with 1-2 tablespoon of water.
Continue to bake for 10 more minutes.
You can improvise and sprinkle whole-wheat breadcrumbs to get a little more crunchy taste.