Braised eggplant with cumin and tomato

Braised eggplant with cumin and tomato

By
From
A la Grecque
Makes
500 g
Photographer
Mark Roper

Eggplants are one of the most versatile summer vegetables. They can be stuffed, chargrilled, fried, cooked with other vegetables in tourlou and made into many types of dips. This dish is perfect served hot with grilled lamb chops or served cold as a mezze, or as a salad to accompany any number of fish or meat dishes. Make it as spicy as you like by adding more or less chilli.

Ingredients

Method

Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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