Dec 17, 2008
I love serving different dips and sauces on my dinner table to zest things up a bit. Therefore, I am always on the look out for the next best thing. I really love this mixture because it combines so many of my favorite ingredients. This is a spicy little dish so watch out. If you do not like spicy you can omit the harissa.
1 small eggplant
2 medium tomatoes, chopped with skin
2 tablespoons olive oil
2 garlic cloves, crushed
1 teaspoon harissa
2 tablespoons cilantro, finely chopped
4 tablespoons lemon juice
Sea salt and black pepper, to taste
1 teaspoon cumin seeds
1. In an 8-inch skillet on medium heat add olive oil and eggplant cover and allow roasting 10-15 minutes, until eggplant is soft. Discard skin from cooked eggplants. Reduce heat to low. Return eggplant to the skillet, mashing with fork until a soft paste has formed. Add tomatoes, garlic, harissa, cilantro, lemon juice, salt, pepper and cumin seeds. Mix together. Allow to simmer 5 minutes.
Yields: 2 servings