eggplant and tomato dip

my “how to roast an eggplant” post looks lonely without any accompanying recipes! this is a yummy dip to serve with pita.
1 large eggplant
4 medium tomatoes, halved
4 garlic cloves, crushed
1 teaspoon cumin seeds
1 teaspoon sweet smoked paprika
1/8 teaspoon cayenne or red pepper flakes
1/4 cup extra-virgin olive oil
2 tablespoons chopped flat-leaf parsley
juice of half a lemon
roast the eggplant and let cool. this can be done in advance.

scrape/squeeze out seeds from tomato halves. roughly chop the tomatoes, discarding as much of the skins as you can. scoop out eggplant flesh and roughly chop the eggplant.

combine eggplant and tomato in a large bowl.

in a saucepan, sautee the garlic, cumin seeds and paprika. add this to the bowl, followed by salt, parsely, lemon juice and olive oil. stir well and season with salt. play around with the seasonings to your liking. the longer this dish sits, the more the flavors combine, so make it in advance! you could also throw in some sundried tomatoes or tahini.


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