Pot Roasted Eggplant with Tomatoes and Cumin
Ingredients
- 1 large eggplant (1 1/4 pounds)
- 4 garlic cloves, minced
- Kosher salt
- 1 cup drained, canned diced tomatoes
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons chopped parsley
- 1 tablespoon cilantro leaves
- 2 teaspoons sweet smoked paprika
- 3/4 teaspoon ground cumin
- Pinch of cayenne pepper
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper
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