| Prep: 20 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 183 | 13g | 2g | 17g |
| sugars | fibre | protein | salt |
| 10g | 9g | 3g | 0.2g |
Why I Love Saudi Arabian Roasted Eggplant with Tomatoes and Cilantro
A New Take on a Familiar Feel
Welcome, fellow gourmets! Today’s taste journey takes us far away from South Carolina’s sandy shores and right into the heart of Saudi Arabia with this comfortingly aromatic recipe, Roasted Eggplant with Tomatoes and Cilantro. Now, I realize this sounds a world away from my coastal southern roots, but there’s something about this dish that carries the homely ring of my mother’s kitchen and the clatter of her old iron skillets. Beneath the seemingly simple procedure of roasting and stewing, there lies a delicious canvas of flavors that marries the heartiness of eggplant with the bright, zesty vibes of tomatoes, onions, and a generous sprinkle of fresh cilantro.
Inspiring Origins
Vanessa Barrington, a renowned chef who takes us on culinary trips around the globe with her mouthwatering recipes, was the spark behind me experimenting with Middle Eastern flavors in this dish. It’s her adventurously playful spirit and unabashed passion for wholesome, hearty ingredients that drives me at times to step out of my Southern comfort zone and infuse it into international cuisine.
As per my humble attempt at encapsulating vast culinary traditions, this Roasted Eggplant with Tomatoes and Cilantro recipe finds its roots deep within the generous kitchens of Saudi Arabian households, where nothing quite matches the heartening aroma of eggplants and tomatoes caramelizing in a stew, brought to life by a kick of garlic and the earthy undertones of cumin and coriander. The crowning glory, of course, is the fresh cilantro, bringing in that green, herby element that just lifts the dish to cloud nine.
Serving Suggestions
If you’ve ever savoured a good old Ratatouille or the famed Southern Tomato Pie, you’d find that this Roasted Eggplant with Tomatoes and Cilantro recipe hails from the same comforting, cozy realm where the bounties of earth hold a meaningful conversation with seasonings, on a humble stovetop. It’s a dance of flavors I reckon would work wonderfully alongside roast lamb or spiced rice. For a summer night treat, try it as the topping on a homemade pizza base; perhaps with a sprinkling of feta or even goat’s cheese.
As always, happy cooking! And remember, in the comfort of your kitchen, the globe is but a recipe away…
What You’ll Need
- 3 medium eggplants
- 6 medium tomatoes
- 2 medium onions
- 4 cloves of garlic
- 1/2 cup of olive oil
- Salt to taste
- 1/2 teaspoon of black pepper
- 1 tablespoon of ground cumin
- 1 tablespoon of ground coriander
- 1/2 cup of fresh cilantro, chopped
- 6 tablespoons of lemon juice
Method
Step One
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). While waiting for the oven to reach the correct temperature, start washing the eggplants, tomatoes and onions. Cut off the tops of the eggplants, then slice them lengthwise. Set aside.
Step Two
Arrange the sliced eggplants on a baking sheet, and apply some of the olive oil over the slices using a brush. Sprinkle salt and black pepper evenly over the eggplants. Once the oven is preheated, put the baking sheet inside and roast for about 20 minutes.
Step Three
While the eggplants are roasting, chop the tomatoes, onions and garlic cloves into small pieces. Then take a large pan, add the remaining amount of the olive oil and heat it over medium heat. Start sautéing the onions until they become translucent. Next, add the garlic and continue to sauté until the garlic is fragrant.
Step Four
Add the chopped tomatoes to the pan, as well as the cumin and coriander. Stir the mixture until it is well combined, and let it simmer over low heat.
Step Five
Once the eggplants have finished roasting, remove them from the oven and let them cool. Once cooled, peel off the skin and chop the eggplants into small cubes.
Step Six
Add the chopped roasted eggplants to the pan and stir to combine with the sautéed vegetables. Add the chopped cilantro and lemon juice, then stir to combine all the ingredients.
Step Seven
Let the dish simmer for a few more minutes so that all the flavors blend together. Taste to see if you need to add more salt or black pepper. Serve warm, and enjoy your delicious Roasted Eggplant with Tomatoes and Cilantro.
