“Try this eggplant dish will amaze you. It is packed with absolutely delicious flavor. This is one recipe you don’t want to miss out on.”
Wash and cut the eggplant into slices roughly half an inch thick.
Fry the eggplant slices in a skillet with oil, removing when cooked. Drain on paper towels. Because the slices are quite thin, they cook after just a few seconds on each side, so it won’t take you very long.
Wash, peel, and mince the tomatoes as finely as possible. Also mince the garlic clove.
Put a little olive oil into a skillet and fry the garlic. After 30 seconds, add the tomato, the cumin, and the cayenne pepper. Let cook for 5 minutes. Then add the eggplant you set aside earlier and the lemon juice. Use a wooden spoon to mix the eggplant with the contents of the skillet, squashing to incorporate into the mixture.
Add a generous handful of chopped cilantro and stir. Cook for 5–7 more minutes over low heat. Then serve on a plate.
Tips & Tricks
You can accompany this dish with rice, couscous, or quinoa for a single-course meal. Or serve as a side for a meat or fish dish.